This is a simple salad to take advantage of tomatoes at the height of their season. If you can find heirloom tomatoes, they taste better, so use them. Fresh mozzarella is best here—I can’t even imagine using a rubbery ball of pizza-mozzarella—so don’t. If you can’t be bothered reducing the balsamic vinegar, you could use olive oil and balsamic vinegar as a dressing. No matter what, in this recipe especially because there are so few ingredients and their tastes are distinctive and will be noticed, use the best ingredients.
Slice the tomato.
Roll a stack of basil leaves and slice them.
A chiffonade of basil.
Buffalo mozzarella, ready to slice.
Now assemble the salad.
One rejected idea for presentation:
Another rejected idea for presentation:
The real salad deal.
Sprinkle with salt, pepper and basil.
Drizzle with balsamic vinegar reduction.
So, not really a recipe to share here. One beefsteak tomato, one ball of buffalo mozzarella, 4 – 5 leaves of fresh basil, salt and pepper to taste. To make the balsamic vinegar reduction, take 2 cups of balsamic vinegar and heat it in a saucepan over medium until the vinegar has thickened and reduced by half. Wait until it has cooled to use it and store it the refrigerator.