- 7 ounces fresh mozzarella cheese
- 6 big, ripe Roma tomatoes
- 18 fresh basil leaves
- Extra-virgin olive oil to taste
- Salt and pepper to taste
Using the Chef’s knife, cut the cheese and tomatoes into ¼” thick slices. Alternate layers of both ingredients and basil leaves; add olive oil, salt and pepper to taste.
Chef Tips: It’s essential to prepare this salad just before serving it. Make sure you use the freshest and highest quality ingredients.
Keep your fresh mozzarella in its liquid bath until ready to serve. Fresh mozzarella must be eaten within 2 to 3 days. Check the product dating and buy the freshest you can find – preferably the same day you are going to use it. This cheese becomes bitter and sour with age. Freezing is not recommended.