To us, there is nothing more evocative of a great summer salad than this one. Even better, there are few dishes easier to make. There is a catch, of course. Each of the ingredients need to be top notch for this to shine. Do not bother creating this if you do not have the best of each – no rubbery mozzarella or off-season tomatoes, please!
- 2 large ripe heirloom or vine-ripened tomatoes, red & yellow if possible
- 8 to 12 ounces fresh mozzarella cheese (water packed)
- 20 to 30 fresh basil leaves
- a high quality extra virgin olive oil
- Pastamoré Traditional Barrel-Aged Balsamic Vinegar
Cut the tomatoes into ¼ inch slices horizontally, and the cheese into large ¼ thick rounds. Slice the basil into thin strips (a chiffonade). Layer alternating slices of tomatoes and mozzarella on a large, shallow platter. Sprinkle on the basil. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste. Lastly, finish with a drizzle of the balsamic vinegar.
Alternatively, this can be arranged on individual plates. And yes, we do know that in the strictest sense this recipe, from Capri, this would not be served with balsamic. But heck, we have one of the best balsamic vinegars in the world, and we love it on this salad!