Tomato and Mozzarella Salad
The quality of this dish rests entirely on the integrity of your ingredients. When the tomatoes are at their peak and the mozzarella is fresh, they require nothing more than a simple foundation to shine.
Temperature is your primary ingredient.
Keep your tomatoes on the counter; refrigerating them strips away their texture and aroma. If your mozzarella is stored in brine, pat it thoroughly dry so the olive oil can coat the surface instead of sliding off.
- sharp serrated knife
- large serving platter
What goes in.
- 3 largeheirloom or vine-ripened tomatoes
- 8 ozfresh mozzarella di bufala or fior di latte
- 1 small bunchfresh basil leaves
- 2 tbspextra virgin olive oil
- to tasteflaky sea salt
- to tastecracked black pepper
Uniformity dictates the bite
Use a serrated knife to cut the tomatoes and cheese into equal thicknesses. This ensures every forkful contains a balanced proportion of acidity, creaminess, and herbaceous brightness.
The method.
Prepare the tomatoes
Remove the stem ends and slice the tomatoes into quarter-inch rounds. If the slices are too wide for a single bite, halve them into half-moons.
Slice the mozzarella
Slice the mozzarella to match the thickness of your tomatoes. Pat the slices dry with a clean kitchen towel.
Assemble the platter
Lay the tomato and mozzarella slices on the platter, overlapping them slightly. Tuck a large basil leaf into the space between each slice.
Season and serve
Drizzle the olive oil over the top immediately before serving. Sprinkle with salt and black pepper; the salt will pull the juices from the tomatoes to create a base dressing.
Other turns to take.
Balsamic Reduction
Drizzle with a thick, syrupy balsamic glaze for a sharper, sweeter profile.
Arugula Base
Lay the tomatoes and mozzarella over a bed of peppery baby arugula to add crunch and earthiness.
When it doesn't go to plan.
Assemble this salad at the last possible minute to keep the tomatoes firm and the basil vibrant.
Tear the larger basil leaves by hand rather than cutting them to prevent the edges from turning dark.
If the tomatoes are very juicy, let them sit on a paper towel for five minutes after slicing to prevent the bottom of the platter from becoming a pool of water.
The ones that keep coming up.
Should I refrigerate the salad if I have leftovers?
It is best consumed immediately. If you must keep it, store the tomatoes and mozzarella separately from the greens and oil, but expect the texture to change once chilled.
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