Make the salad: Arrange the tomato pieces around the outside of a plate or platter, overlapping as you go. Do the same with the mozzarella slices, slightly overlapping the tomatoes.
slice the mozzarella ball into 8 slices. Reserve the rounded ends to go in the very center. Set aside
Prep the tomatoes: With a sharp paring knife, cut away the hard area around the stem ends of the tomatoes, especially if using beefsteak tomatoes. You will cut out a cone of hard tomato. Discard. Slice the prepared tomatoes until you have around 16 medium-thick slices.
Make the salad: Arrange the tomato pieces around the outside of a plate or platter, overlapping as you go. Do the same with the mozzarella slices, slightly overlapping the tomatoes. Place the rounded ends in the very center of the dish. Tuck 2 tablespoons of torn basil under the tomato slices and sprinkle the rest over the mozzarella. Drizzle with the Extravirgin olive oil. Sprinkle with salt. Serve 2 slices of tomato with 1 slice mozzarella.
You can also overlap the mozzarella and tomatoes together which is more traditional.
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