One of the simplest and most delicious of salads requiring only the right ingredients and the right season. An ideal summer lunch or supper made with vine-ripened tomatoes that are red, juicy and have not been refrigerated.
- 8 ounces fresh mozzarella cheese, sliced 1/4-inch thick (the kind that is packaged in salted water is best for this dish)
- 1 large ripe tomato, sliced 1/4-inch thick
- 12 fresh basil leaves
- Kosher salt and freshly ground pepper
- Extra virgin olive oil
- Balsamic vinegar
Create two stacks beginning with tomato, then mozzarella, basil leaves and repeating- ending with mozzarella on top. Season with salt and pepper. Drizzle with olive oil and balsamic vinegar and serve immediately. You can also arrange your slices in one flat layer on a plate.