Summer Tomatoes, Fresh Mozzarella & Basil Salad

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  • 3 to 4 large heirloom tomatoes, at room temperature
  • 16 ounces fresh mozzarella cheese
  • 1/3 cup thinly sliced basil leaves
  • Extra virgin olive oil and balsamic vinegar, to taste
  • Salt and freshly ground black pepper, to taste


Using a serrated knife, cut tomatoes into bite-sized wedges. Place wedges on a serving platter.

Slice mozzarella into pieces that are about the size of the tomato wedges, or a bit smaller. Scatter on top of the tomatoes, and sprinkle the sliced basil on top.

Drizzle olive oil and balsamic vinegar across the salad; be as generous with both as appeals to you (the richness of the oil helps pull all the flavors together). Season with salt and pepper to taste. Serve immediately.

Special notes:

If using small balls of mozzarella, try using cherry tomatoes instead, to keep the size proportions correct. You’ll want a quart of cherry tomatoes for 16 ounces of mozzarella.

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