Sobre esta receta

Una ensalada italiana de verano atemporal de tomates maduros, mozzarella fresca y albahaca fragante, terminada con buen aceite de oliva y una pizca de sal escamosa. No requiere cocción, solo ingredientes excelentes dispuestos hermosamente. El secreto es la simplicidad: usa los mejores tomates y mozzarella que puedas encontrar, y el plato prácticamente se hace solo.

Instrucciones

1. 1

   Remove the tomato and mozzarella from the refrigerator 20–30 minutes before serving. Room-temperature ingredients have far better flavor and texture.

2. 2

   Slice the tomato and mozzarella into 1/4-inch thick rounds. Try to keep the slices uniform so they layer evenly.

3. 3

   On a large serving platter, alternate and overlap the tomato slices, mozzarella slices, and fresh basil leaves in a single shingled row or a circular pattern. Tuck the basil leaves between each pair of tomato and mozzarella.

4. 4

   Drizzle the extra-virgin olive oil evenly over the entire salad. If using, follow with a thin drizzle of balsamic glaze.

5. 5

   Season generously with flaky sea salt and freshly ground black pepper. Serve immediately at room temperature.