This is the simplest supper: ripe tomato, fresh mozzarella, and basil dressed in good oil. The shelf gives you the cheese to carry it, and the dish takes ten minutes flat when you need to be done and fed.

Serves 2. 10 minutes, 10 at the stove.

About 680 calories a serving, 30 g protein, 40 g carbohydrate, 50 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 8 oz [225g] Galbani fresh mozzarella, to taste salt, to taste pepper, 3 tablespoons oil, 1 large ripe tomato, a small bunch fresh basil.

1. Slice 1 large ripe tomato into thick rounds and tear the 8 oz ball of Galbani mozzarella into rough pieces.
2. Arrange the tomato and mozzarella on a plate or shallow bowl, alternating them. Scatter torn basil leaves from a small bunch over the top.
3. Drizzle with 3 tablespoons oil, sprinkle with salt and pepper to taste, and serve at once.

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Note Swap the tomato for peaches or nectarines in summer or stone fruit season. Leftovers keep two days in the fridge but are best eaten fresh. Serve with crusty bread and a simple green salad, or follow with grilled fish or chicken if you want a heartier meal.