This recipe is a family favorite. When we were growing up, my Mom and Dad never added the fresh mozzarella - probably because it wasn't as readily available as it is today. Leave out the fresh mozzarella if you don't have any - the salad is just as delicious. When I make this salad, I always think of my brothers and me fighting over who got to dip their bread in the tomato juice remaining in the serving bowl.
- 1/4 cup extra-virgin olive oil
- 1/2 to 1 teaspoons kosher or sea salt (or season to taste)
- 1/8 teaspoon freshly ground black pepper
- 4 to 5 medium tomatoes, preferably compari cut in quarters (2 to 2 1/2 cups total)
- 8 ounces mozzarella di bufala
- 2 to 3 tablespoons basil leaves (cut chiffonade), plus 3 basil leaves for optional garnish
Step 1: Cut tomatoes and mozzarella into bite-size pieces; place in a medium bowl.
Step 2: Add salt and pepper to taste. When ready to serve, add the chiffonade of basil and olive oil. Add fresh basil leaves as garnish, if desired. Serve at room temperature in bowls with crusty Italian bread.
Variations to the recipe:
To add a nice kick, you can also add 1 to 2 thinly sliced hot banana peppers and some thinly slice purple or sweet onions.