Summer is coming to an end and after spending 2 months in the Indian Ocean, I want to make the most of the last produce before they disappear until next year. Let's make a tomato carpaccio !

A very easy tomato salad with a black olive and parsley dressing for a nice twist. Mozzarella di buffala because it's so good and creamy ! This carpaccio was very refreshing, the perfect summer dinner.

To make very thin slice of tomatoes without any of the struggle, you can use a mandoline. But it also works well with a knife !

It's the last summer recipe I'm gonna share here, then we go full into Fall mode. I have a few surprises for you !

Tomato carpaccio with black olives and mozzarella di buffala (serves 2-3) :

• 5 tomatoes
• 10 pitted black olives
• 1 mozzarella di Buffala
• 1/4 bunch of parsley
• 4 tbsp olive oil
• 1/2 garlic clove
• 1 tbsp lemon juice
• Salt and pepper

Wash and slice the tomatoes thinly. Put in a serving dish.

Mince half of the olives, put them in a bowl. Add olive oil, lemon juice, minced garlic and season with salt and pepper. Mix.

Mince the parsley thinly and them to the dressing bowl. Mix well.

Put the whole olives on top of the tomatoes.

Tear the mozzarella ball with your hands and put the pieces on the tomatoes.

Drizzle the parsley dressing over the tomatoes and serve !