Ingredients
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6 balls buffalo milk mozzarellaapproximate size a bit larger than a golf ball or if un-available, use bocconcini balls) sliced into 5-6 round pieces
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6 roma tomatoescut into equivalent thickness as cheese
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fresh basil leaves for garnish
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balsamic vinegar
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extra virgin olive oil
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sea salt flakes
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pepper grinder
Directions
This is in my mind the quintessential Italian salad; it even resembles the national flag. The red of luscious ripe tomatoes, the green of the fragrant basil, and the white of the bocconcini cheese. Still not Italian enough for you, well how about we top it off with a drizzle of balsamic and then a nice imported extra virgin olive oil.
- On a large flat plate (if sharing) start in the centre of the plate & lay one slice of tomato followed by one slice of cheese covering half the tomato and then followed by one leaf of basil covering half the cheese.
- Continue this pattern while spiralling out from the centre of the plate.
- Drizzle with balsamic vinegar and olive oil.
- Season with rubbed sea salt and fresh cracked pepper.
- If individually plated, follow the same order as above but stack the items in the centre of the plates (2 of each slices and leaves should suffice for a light first course).
- Finish by drizzling a little olive oil over the stacks and follow with a bit of balsamic vinegar, be sure to garnish around the stack with some of the olive oil onto the plate for visual appeal.
- Season with rubbed sea salt and fresh cracked pepper.
