Salad Margherita
(courtesy of Kay Fahey. Serves 2 – 4, depending on serving size and size of tomatoes)
This super-easy salad is a summer favorite.
3 ripe salad tomatoes
1 ball fresh mozzarella
1 bunch fresh Italian basil
2 – 3 tablespoons olive oil
Salt and pepper to taste
Peel and thinly slice tomatoes cross-wise. Slice mozzarella into similar slices. Wash basil and dry in salad spinner or on paper towels. Remove leaves from stems. Stack leaves and roll tightly. Cut across stems into thin slices to create a chiffonade.
Arrange a layer of tomatoes on a platter. Top with mozzarella, then scatter basil chiffonade on top. Drizzle with olive oil. Season with salt and pepper. Repeat layers until all tomatoes are gone.
Let sit at least 15 minutes to allow flavors to blend. Serve at room temperature.
