Tomato, Mozzarella, and Basil Salad
4 large ripe tomatoes, 1/4 inch thick slices
1 pound fresh mozzarella cheese, 1/4 inch thick slices
8 large fresh basil leaves
3 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper. You can make this salad a head of time and refrigerate, just cover with plastic wrap. This is one of those summer salads that I crave all year round but of course it is best when everything is ripe off the vine.
This simple salad is a wonderful summer treat. How can you pass up on the freshness of the sweet tomatoes and the brightness of the basil. All you need to do is pick up some mozzarella, I love buying it in a large ball and cutting the slices about 1/4 of an inch think, but you can also use the little mozzarella pearls.