Tomato and Mozzarella Salad
- 4 medium to large, vine ripened, peak of the season, very flavorful tomatoes
- 8 ounces fresh mozzarella cheese
- 20 basil leaves
- 1/4 cup olive oil
- salt and pepper
Slice the tomatoes in 1/4 slices. Do the same with the cheese.
On a serving platter, layer the tomatoes and the cheese in an attractive manner.
Stack the basil leaves, roll them up and then, using a pair of scissors, cut off strips over the serving plate evenly distributing ribbons of basil.
Drizzle the olive oil evenly over the salad, then sprinkle lightly with salt and pepper. Let sit for 10 minutes before serving so that the flavors have time to develop and mingle.
You could also dress this salad with a vinaigrette instead of the olive oil and salt and pepper.
Makes 4 servings.