Top | Salads
(recipe, Caroline Cummins)
This simplest of summer salads — nothing more than the toppings for pizza Margherita, uncooked — calls for merely three ingredients (tomatoes, cheese, and basil) plus a drizzle of dressing. Purists use just olive oil and salt, but pepper and balsamic are nice, too.
- 2 large slicing tomatoes, preferably heirloom
- 2 large balls fresh mozzarella, or equivalent in smaller balls (bocconcini)
- 1 large handful fresh basil leaves
- Extra-virgin olive oil
- Balsamic vinegar
- Freshly ground black pepper
- Slice the tomatoes into large circles. Slice the mozzarella balls (if using large balls) into similar-sized circles.
- In an alternating pattern, arrange the slices of tomatoes, the slices of cheese, and the basil leaves on a plate. (If using smaller balls of cheese, simply fill in the gaps around the tomatoes with the cheese.)
- Sprinkle lightly with the olive oil, balsamic vinegar, pepper, and salt. Serve immediately.