A simple and elegant Italian salad featuring fresh basil, creamy mozzarella, and ripe tomatoes, dressed with extra virgin olive oil and a hint of balsamic vinegar. Perfect as a light starter or a refreshing side.
Ingredients extracted via AI
basilmozzarella di bufalabocconcinitomatoextra virgin olive oilsaltfreshly ground black pepperbalsamic vinegar
Procedure generated via AI
Use only extra virgin olive oil for the dressing, and if you want, add a splash of balsamic vinegar to complement the tomato flavor.
Prepare the ingredients inspired by the Italian flag colors: green basil, white mozzarella, and red tomatoes.
Choose high-quality Mozzarella di Bufala; if unavailable, substitute with cow's milk bocconcini.
Remove the mozzarella from its low-salt water, pat dry, and get it ready to slice.
Core the tomatoes and slice them very thinly using a serrated knife.
Cut the mozzarella in half, place the cut side down, and slice thinly with a chef’s knife.
Arrange the salad on a plate by alternating tomato and mozzarella slices in a fan shape.
If you have extra tomatoes, dice them and add to the center of the salad.
Wash and dry the basil leaves, stack them, roll them up from stem to tip, and cut into thin strips (chiffonade).