The cook's main responsibility is to shop wisely. This salad stands or falls on the quality of the ingredients.
The tomatoes should be small heirlooms if they are in season, or otherwise, B.C. cocktail tomatoes on the vine.
The preferred cheese is Burrata, and the olive oil should be the higher quality kind, intended for drizzling.
- 4 medium to large fresh tomatoes
- 16 ounces fresh mozzarella cheese. Burrata, Bocconcini, or Fior de Latte are called for.
- 1/4 small sweet onion, Sliced very thinly
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1/2 cup fresh basil, chopped
- Modern Variations
- use green onions instead of sweet onion
- 1/2 cup sliced black or green olives.
- 3 or 4 capers scattered on each plate
- use smaller mozzarella balls, broken in half
- use heirloom cherry or cocktail tomatoes
- decorate each plate with 3 various size drops of balsamic vinegar
- stack the tomatoes, mozzerella and basil leaves vertically, on a skewer
YIELD: 4 servings
COURSE: Salads and Dressings
- On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil, and lemon juice. Sprinkle some onion curls on top. Season with sea salt and pepper.