This is so simple, yet so good! When garden tomatoes (and basil) are in season, there’s nothing better. Now that we are entering the dark period (or Indiana winter), we are forced to use store-bought tomatoes. If you can’t find good heirloom or hothouse tomatoes, the Kumato (brown tomatoes) have a nice flavor. Or, if you’re lucky enough to live in an area where you can buy fresh tomatoes year round, go to your local farmers market for the best selection.
I made a big plate of this a few weeks ago for my dad’s birthday dinner with the last of his garden tomatoes and our son sat at the kitchen bar and ate almost the entire plate! I now make this into individual servings for the three of us (so the adults can actually eat some). This is a weeknight staple because it’s so simple. The key to this salad–besides good tomatoes–is ground sea salt and good balsamic vinegar or balsamic glaze.
- 3 medium fresh tomatoes
- 1 ball of fresh whole milk mozzarella (usually found with specialty cheeses)
- 5-7 fresh basil leaves
- ground sea salt and pepper
- olive oil and balsamic for drizzling (balsamic glaze if available)
- 1. Slice tomatoes and mozzarella. A serrated knife works well for even cuts.
- 2. Roll the basil leaves and slice creating ribbons of the basil, or leave whole if you prefer.
- 3. Top with ground sea salt and pepper and drizzle with olive oil and balsamic vinegar.