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Pastrami and Mozzarella Salad with Oak-Smoked Kampot Pepper

 
After living in Asia where imported cheese was extortionate for almost a decade, I had sort of forgotten about mozzarella. 

What better way to fill a tummy than with a delicious salad. This is one of my throw-together-in-five-minutes recipes. Everyone needs a few of these.

You'll need:
  • At least 2 famoushed mouths
  • 1 mozzarella bocconcini
  • Balsamic glaze
  • Fresh basil 
  • A handful of tomatoes 
  • Extra virgin olive oil
  • Pastrami 
  • Fresh sourdough 
  • Butter
  • Pink Himalayan rock salt
  • Stony Groves Oak-Smoked Kampot Pepper

Bring oven to 180 degrees and place sourdough in for ten minutes. Remove and slice just before serving. Wash and slice tomatoes, and slice mozzarella into strips as thick as desired. Wash and dry the basil.

Place the tomatoes then the mozzarella and basil in a circular pattern. Splash balsamic glaze and olive oil over the top. Add salt and Stony Groves Oak-Smoked Kampot Pepper.

Serve with pastrami, warm sourdough, and butter (remember, don't be stingy with the butter).

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