Light to taste and easy to assemble, the key to making this salad is using the highest quality ingredients you can find, especially the tomatoes which should be at their peak of ripeness!

 

 

 

Yield: 6 servings

• 10 ounces fresh mozzarella
• 1½ pounds assorted heirloom tomatoes
• 2 tablespoons balsamic vinegar
• 1 small bunch basil, leaves removed
• 6 tablespoons extra virgin olive oil
• Maldon salt, to taste

 

METHOD

With a sharp knife, cut the mozzarella into ½-inch-thick slices, and transfer the pieces to a serving platter.

Cut the tomatoes into varying shapes and sizes and pile them decoratively over the mozzarella.

Whisk the vinegar, a pinch of salt and the extra virgin olive oil together in a small bowl.

Tear the basil leaves over the salad. Drizzle the vinaigrette over the salad, sprinkle with salt, to taste and serve. Buon appetito!