(Serves 6)
This Italian classic features slices of ripe tomatoes along with slices of this fabulous creamy cheese. This salad is ideal to showcase a top-quality Italian extra virgin olive oil.
Hot house tomatoes are abundant right now and work well in this simple salad
4 cups of baby arugula
2 balls of Mozzarella di Bufala
2 large, ripe tomatoes
¼ c. fresh basil leaves
really good extra virgin olive oil
balsamic reduction
sea salt
freshly cracked pepper
1. Place the arugula on a medium platter.
2. Slice the mozzarella into slices about ¼ inch thick.
3. Core the tomatoes. Slice into ½ inch slices.
4. Place a piece of tomato on the edge of the platter followed by a piece of the cheese, making sure they overlap a bit. Keep repeating until all the tomatoes and cheese are used up.
5. Spinkle the basil leaves over top.
6. Lighly sprinkle with sea salt and freshly cracked pepper.
7. Drizzle oil lightly over salad.
8. Drizzle with balsamic reduction.
9. Serve.
