Some recipes have tricks, some have traps, but some are sublimely simple and breathtakingly stunning. This is one of the latter.
250g buffalo or cow’s milk mozzarella
3-4 medium-large vine or outdoor tomatoes, or a mix of outdoors tomatoes including cherry tomatoes
Flaky sea salt & freshly ground black or white pepper
Extra virgin olive oil
1 Drain mozzarella balls and pat dry with paper towels. Slice and leave to drain for a few minutes then mop again before assembling salad. Slice tomatoes, leave to drain briefly, then mop lightly with paper towels.
2 Assemble salad by overlapping slices of mozzarella and tomato. Season with sea salt and freshly ground black or white pepper. Drizzle with oil and garnish with basil leaves. Finally, splash with a little balsamic vinegar (optional). Serve immediately.