By JOSH RESNEK
It is hot outside. It is hot inside, even with the air conditioners on.
It is lunchtime and I want a treat.
I desire something light, delicious, with multi-textures and tastes.
Inside my refrigerator all the ingredients I need are chilled just right.
I grab a smaller plate.
I raid the frig.
I cut about eight small balls of fresh mozzarella in half. I do the same with cherry tomatoes.
I drip some organic extra virgin olive oil onto the tomatoes and mozzarella — just a sprinkling to give them some spark.