- 4 medium tomatoes, cut into thick slices
- 1 cup mozzarella cheese sliced or use sm. Mozzarella balls called Boconccini.
- Extra virgin olive oil.
- Kosher salt to taste
- Fresh basil leaves ( Chiffonade) see notes
Arrange tomato slices in a circle around the plate, then overlapping towards the center. As you are laying out the tomatoes, place a thin slice of mozzarella cheese in between each slice of tomato. Place chiffonade basil leaf ribbons on top of the mozzarella cheese. Add salt to taste. Lightly drizzle extra virgin olive oil over the salad.
- is a technique in which Spinach and or Basil are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons