This is a classic combination and it is best with locally grown, fresh from the garden, tomatoes. This isn’t so much of a recipe as an assembly job.
Never, ever, refrigerate tomatoes. Refrigeration dulls the flavor and once dulled it will never return to it’s former glory. This warning holds true for this dish as well. Prepare it just before your meal and don’t stick it in the fridge.
Tomato, Mozzarella and Basil
Prep time: 15 minutes
Total time: 15 minutes
- 4-5 ripe tomatoes, heirloom if you can get them
- 16 oz. fresh mozzarella
- 18 or so basil leaves
- extra virgin olive oil (see note)
- sea salt and cracked black pepper
- Remove the core from the tomatoes and then slice them between 1/4″ and 3/8″ thick. You want to end up with 16-18 slices of tomato. Spread them on a cooling rack set over paper towels. Sprinkle them with a pinch of salt and let sit for 10 minutes. Flip, rest for another 10 minutes and then pat dry.
- Slice the mozzarella into 16-18 slices and set aside.
- Shingle your serving plate by alternating tomato slice, mozzarella slice and a leaf of basil. I used a rectangular plate so I made rows. One of round plate I try for a spiral.
- Drizzle with extra virgin olive oil. Grind black pepper over the plate. Serve.
This is a time to splurge on the extra virgin olive oil. It is a condiment to the other ingredients and you want something that tastes good and will accent the other flavors.