Fresh, ripe, succulent tomatoes
Salt and Pepper
The quantities you use are up to you. I like very much to have a bit of cheese with each bite of tomato, but that might be more cheese than you want. In Italy mozzarella made from buffalo milk is considered the very best, but it may not always be easy to find where you are.
Cut the tomatoes into cubes. If they are especially juice, drain the liquid out and scoop out the seed cavities with your finger or a spoon.
Drain the mozzarella and cut it into cubes.
Rip or chop most of the basil leaves; leave some small ones whole.
Mix all together, add olive oil and salt and pepper to taste. The amount of oil you use is up to you. We like to use a lot, and then when the salad is gone we wipe up the remaining oil with some good fresh bread or focaccia.
If you prefer a more formal presentation, slice the tomatoes and the mozzarella. Alternate slices in a circle around a salad plate, putting a whole basil leaf on top of each mozzarella slice. Drizzle oil over the whole and season with salt and pepper.
Either way, it’s a fabulous salad.