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
--recipe from David (farmer's brother)
- 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.
- Sprinkle salt and pepper over the dish.
- Drizzle with the fanciest olive oil you have.