We love this dish in California. We've loved it in France, Italy and Spain.
Yesterday, our friend Miguel made it here in Switzerland using tomatoes and basil from his garden, some great mozzarella, organic olive oil and salt.
While he was making this, I happened to be flipping through the cookbook used by all Swiss high school students (Miguel's got a son in high school), and happened upon the book's recipe for tomato, basil and mozzarella. - Mike
