INGREDIENTS
Four 4-ounce fresh mozzarella balls, brought to room temperature
24 large crisp green imported olives (or more to taste)
Large handful of walnuts, shelled and coarsely chopped
6 to 8 tablespoons extra-virgin olive oil
Zest of 1/2 small lemon
2 tablespoons coarsely chopped fresh flat-leaf parsley
Sea salt
Freshly ground black pepper

DIRECTIONS
Slice the mozzarella into rounds. If they are very moist, drain them on a clean kitchen towel.
Use a paring knife to cut thick strips of olive flesh from the pits. Coarsely chop the olives.
Arrange the mozzarella on a serving platter. Sprinkle the olives over the mozzarella rounds. Sprinkle the walnuts over the olives. Drizzle with olive oil. Sprinkle the lemon zest and parsley over the cheese, and season with salt and pepper to taste. Serve immediately.