This simple “no-cook” side dish from Larchmont restaurant Osteria Mamma is a perfect way to serve fresh tomatoes during their peak months. The recipe calls for Spanish olives as a garnish, but lemon zest, grated bottarga, or just some freshly ground pepper with olive oil will also work well. If you don’t have Caprino cheese, you can substitute another soft goat cheese, such as a chevre; Meredith Farm’s marinated sheep and goat cheese works well, too. For a simpler but equally delicious preparation, swap both cheeses for fresh burrata. Pair this starter with a fruit-forward white wine like Borgo Conventi’s Friulano Collio.
