This is a favorite at my house in the summer; use home-grown tomatoes for best results. I personally prefer to use Better Boy tomatoes, which grow well in my climate.
Ingredients
- 6 large ripe globe-type tomatoes
- 8 oz. fresh mozzarella
- 16 large fresh basil leaves, washed
- 1/3 cup extra-virgin olive oil
- Fresh-cracked pepper
- 1 ½ tsp. kosher salt
- 1 ½ Tbsp. Balsamic vinegar
- 4 Tbsp. fresh-grated parmesan
Method
- Wash and core tomatoes.
- Cut in half.
- Using your fingers, remove the seeds.
- Cut into 1 inch pieces.
- Combine tomatoes with 1 ½ tsp. kosher salt, mix well, then place into a strainer over a mixing bowl for 5 minutes, allowing excess moisture to drain off.
- Cut fresh mozzarella into ½ inch pieces.
- Roll basil leaves into a cigar-like shape and cut across the leaves into thin strips.
- Mix tomatoes, mozzarella and basil in a large mixing bowl.
- Drizzle on olive oil, then add fresh-cracked pepper (to taste) and Balsamic vinegar.
- Mix well.
- Plate; sprinkle parmesan on top.
- Add more salt to taste, if required.
