Oct 10, 2011
The meaty beefsteak tomato shines in this classic salad drizzled with olive oil and topped with mozzarella and fresh basil.
2 large beefsteak tomatoes, thinly sliced
1 ball buffalo mozzarella or fresh mozzarella
6 to 8 basil leaves, torn or chopped
Fleur de sel, to taste
¼ tsp. dried oregano
Extra virgin olive oil, to drizzle
Lay tomato slices, decoratively, on a large serving dish.
Pat the mozzarella dry with paper towel. Rip mozzarella into pieces and sprinkle over the tomatoes.
Garnish salad with fresh basil and dried oregano. Then drizzle generously with extra virgin olive oil and season with fleur to sel.
Yield: 4 servings.