SERVES 4
8 ounces buffalo mozzarella cheese, thinly sliced
2 large beefsteak tomatoes, cut into 1/4-inch slices
6 large fresh basil leaves
sea salt and pepper, to taste
extra virgin olive oil and aged balsamic vinegar
1. Divide the cheese and tomato slices among four plates, arranging them decoratively in a circular wheel shape . Sprinkle with salt and pepper.
2. Lay the basil leaves on top of each other, roll up in a log shape, and thinly slice crosswise to make fine shreds.
3. Sprinkle the basil shreds over the salads and serve immediately, with oil and vinegar drizzled over the top. Place the olive oil and the vinegar on the table so that more can be added, if desired.
