Insalata Caprese

(Caprese Salad)

Recipe courtesy of Eataly

Yield: 6 servings

10 ounces fresh mozzarella

1½ pounds assorted heirloom tomatoes

2 tablespoons balsamic vinegar

1 small bunch basil, leaves removed

6 tablespoons extra virgin olive oil

Salt, to taste

With a sharp knife, cut the mozzarella into ½-inch-thick slices, and transfer the pieces to a serving platter.

Cut the tomatoes into varying shapes and sizes and pile them decoratively over the mozzarella.

Whisk the vinegar, a pinch of salt and the extra virgin olive oil together in a small bowl.

Tear the basil leaves over the salad. Drizzle the vinaigrette over the salad, sprinkle with salt, to taste and serve.

Buon appetito!