Tomato Salad

[mos]

Tomato Salad
6 very ripe tomatoes
4 oz fresh mozzarella
6 basil leaves
4 tbs good quality extra virgin olive oil
salt, preferable good quality sea salt
Core out the stem end of the tomatoes, removing any white-ish flesh near the stem, by inserting a paring knife at a 45-degree angle near the stem, rotating the tomato around the blade, and removing (and discarding) the bit of core.
Cut the tomatoes into 1/4-inch slices (a sharp knife will help make smooth and even slices).
Cut the mozzarella into similarly 1/4-inch slices.

More important than the exact thickness of the tomatoes and the mozzarella, is that they are all evenly sliced. The balance between the bright tomatoes and creamy mozzarella is the key to the appeal of this simple creation.
Layer the tomato and mozzarella slices on a serving platter or on four individual salad plates. You can layer them quite literally, just on top of one another, or fan them out more, so every layer gets a hit of the basil and the olive oil that are to come.

Drizzle the salad(s) with olive oil and then sprinkle them with salt to taste.
Leave the basil leaves whole, tear them by hand into smaller pieces, or cut them into ribbons.

Sprinkle the basil over the salad(s). Serve immediately. Serves 4

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[polly]

Wow! This is on my list to make!

[mos]

polly, I so hope you enjoy this!  I make it as a lunch salad as well as a dinner side.

[Author]

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