Mozzarella-Tomato Salad

This is my absolute favorite.  There will be no assembled pictures, at lunch I gobble it down as soon as it's made.  In larger batches at parties I tend to let it mellow a few hours or overnight before serving.  If you let it mellow too long, the moisture in the bottom gets milky, which is not as good as straight seasoned oil.

Rough chop one tomato.
Sprinkle with salt and oregano (yes, I keep salt and oregano in my desk at work)
Tear up one small ball of fresh mozzarella cheese.
Pour on 1 tablespoon of olive oil (yes, I keep olive oil in my desk at work)
Stir.  Eat.

For variety you can put other spice mixes in, I like McCormic Perfect Pinch Tuscan Rosemary and Sun-dried Tomato.  Experiment with the salt, a little less than too much really brings out the flavor of the cheese.

Product	Servings	Fat grams per serving	Protein grams per serving	Carb grams per serving
Fresh Mozerella	8	5	5	0
Plum Tomato	2.87	0.12	0.55	2.41
Olive Oil	1	14	0	0

Total Calories	683
% fat Calories	72%
Ketogenic ratio	187%