Tomato, Mozzarella and Basil Salad
4–5 beef tomatoes, sliced 1/4-inch thick
2 fresh mozzarella cheese, sliced 1/4-inch thick
A generous bunch of fresh basil leaves
Extra-virgin olive oil
Coarse sea salt and fresh ground black pepper
Balsamic vinegar (Use an aged one so it’s more Like a syrup)
On a serving plate arrange slices of tomatoes, mozzarella, and basil vertically, in an alternating pattern until you have created two rows. You may have more rows depending on the size of the dish.
Drizzle olive oil over the top of the salad, followed by a drizzle of balsamic reduction.
Sprinkle with salt and fresh ground black pepper. Serve immediately.