Pure summer on a plate! This colorful, casual salad is heaven with a loaf of crusty bread—especially when the market yields a bumper crop of exotic heirloom tomatoes. Make sure to use the very best fresh mozzarella you can find, and serve it at room temperature to bring out every hint of mellow flavor.
| 3 | large | tomatoes |
| 1 | pound | Buffalo mozzarella |
| 8–10 | fresh basil leaves | |
| 1/2 | teaspoon | salt |
| 1/2 | teaspoon | freshly ground black pepper |
| 1/2 | cup | extra virgin olive oil |
1. Cut the tomatoes into ½-inch slices.
2. Cut the mozzarella into 1/4 to 1/2-inch slices.
3. Tear the basil leaves coarsely by hand, or slice them thinly to form a chiffonade.
4. Arrange the tomatoes and mozzarella in alternating overlapping slices on a large platter.
5. Sprinkle with salt and pepper.
6. Pour the olive oil over the salad and scatter basil on top.
7. Let the salad sit at room temperature for 20 minutes to allow the flavors to meld.
