Bon Appétit: Tomates Mozzarella

Hi guys! I’m excited to start sharing more of my daily, healthy dishes with you! As a model, my work partially relies on being able to find a healthy mind and body balance. It’s taken years to figure out what that meant for me, but today I’m happy to say I’ve found it. That “it” is de-stressing, focusing on eating foods that FEEL good to the body aka whole foods (avoiding processed as much as possible), eating intuitively (which means listening to the body — is it hungry? thirsty? needing vegetables? protein? vitamins? variety?), and — enjoying LIFE!

Eating healthy, whole, delicious foods has become a huge source of joy for me. I say “become” because modeling originally had a sad way of making me view healthy foods as a sort of chore or must-do. It didn’t feel like a choice, it felt like a requirement to lose weight. And as the stubborn Sagittarius that I am (that’s about all I know about Astrology though), I didn’t like feeling forced to do something that I felt I should fully enjoy (I am from France after all). Years went by and, as I allowed myself to veer away from modeling and lean into my French roots and culture of food and enjoyment, (which was to eat real, whole foods and eat them intuitively and with pleasure) I learned a whole lot — and I kept it with me as I began modeling again.

With that said, here is a dish I absolutely love: tomates mozzarella. It’s a light, summer dish and is bursting with flavor (especially if you make sure to reach for quality/organic/farmer’s market tomatoes). It’s a simple staple that I typically make for lunch and takes about two minutes to make:

Tomates Mozzarella for One Person (me!):

  • 1 Coeur de Boeuf (or Beefsteak) tomato
  • Fresh mozzarella
  • Cold-Pressed Olive Oil
  • Balsamic or White Wine Vinegar (Balsamic is traditional, but I use white wine all of the time)
  • Salt

*as always, using quality, organic fruits and products will most likely result in a more flavorful dish!

How To:

Place tomato slices, alternating with mozzarella slices, on a large serving platter (or dish if only making for 1 person). Drizzle with olive oil and vinegar, then sprinkle with a little salt. Add basil if desired. Voilà!

Any questions or recipe requests, let me know!