Freshness. That’s what you get when savoring this mix of ingredients that is too excellent to be thought of as just a salad. Now it’s time for a disclaimer: while I am in southern California typically fresh tomatoes still aren’t anywhere near their prime until summer but I have managed to find some dope ones in the early spring and couldn’t resist trying them out. The secret to this entire setup is the fresh and very flavorful vegetables. In reality it’s that ripe and sweet tomato along with the aromatic and fresh basil that may be elusive depending on the location and season but otherwise, in my opinion, this is one dish to live off of forever! While there are fresh and low moisture mozzarellas out there the fresh variety is the one you should go for. As far as tomatoes go I prefer Heirloom tomatoes since they have such a rich flavor that they stand on their own. The last step is to make some toast and off you are to a dope, unforgettable life experience that may or may not benefit from a glass of wine (assuming you are of drinking age in your area)!
- 1 large tomato (12 oz / 340 g) cut in 1/8 inch (3 mm) thick slices
- 1 slice of mozzarella per slice of tomato cut as thick as the tomato
- 1 larger basil leaf per slice of tomato
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Cut the tomato in 1/8 inch (3 mm) thick slices making sure to remove the stem top.
- Cut the mozzarella in slices as thick as the tomato slices.
- Prepare the basil leaves, one leaf per slice of tomato.
- Assemble one slice of tomato, one leaf of basil, one slice of mozzarella. Keep going in that order until all of the tomato is used up.
- Drizzle the olive oil and balsamic vinegar over everything.
- Season with salt and pepper.