Bart's Recipes
Remove the buffalo mozzarella from the refrigerator thirty minutes in advance to bring it to room temperature. Wash the tomatoes with cold water and pat them completely dry. Rinse the fresh basil and gently pat the leaves dry with a piece of paper towel.
Slice the tomatoes and drained buffalo mozzarella with a sharp knife into uniform slices approximately one centimeter thick. Pick the basil leaves from the stems, but do not cut them and keep them whole to prevent bruising.
Arrange the tomato and mozzarella slices alternately in an overlapping pattern on a large plate or flat serving dish. Distribute the loose basil leaves over and between the slices. Drizzle the salad with the extra virgin olive oil and sprinkle the whole dish to taste with coarse sea salt and freshly ground black pepper.
Serve the salad immediately after assembling so the texture of the ingredients remains firm and the flavors are fresh.
