Tomato, Fresh Mozzarella, and Basil Salad

This salad should only be made when local heirloom tomatoes are in season. This salad showcases the simple flavors of just a few ingredients, so you should use the best quality ingredients you can find. This traditional dish probably has its own name in Italy, but I just call it by its ingredients.

  • Fresh local heirloom tomatoes
  • Fresh basil leaves
  • Fresh mozzarella (available in many supermarkets in the deli section - it is usually little white balls floating in water). Sometimes it is called buffalo mozzarella. Do not substitute regular mozzarella, which is a totally different product.
  • Extra-virgin olive oil
  • Coarse sea salt and fresh ground black pepper to taste
  1. Slice the tomatoes and mozzarella and arrange with the basil leaves on a plate. Presentation is key - alternate slices of two different color tomatoes with the cheese and basil, either overlapping the slices or placing them next to each other.
  2. Sprinkle salt and pepper over the dish.
  3. Drizzle with the fanciest olive oil you have.
  4. Eat!
--recipe from David (farmer's brother)

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