Recipe courtesy of Eataly
Yield: 6 servings
10 ounces fresh mozzarella
1½ pounds assorted heirloom tomatoes
2 tablespoons balsamic vinegar
1 small bunch basil, leaves removed
6 tablespoons extra virgin olive oil
Salt, to taste
With a sharp knife, cut the mozzarella into ½-inch-thick slices, and transfer the pieces to a serving platter.
Cut the tomatoes into varying shapes and sizes and pile them decoratively over the mozzarella.
Whisk the vinegar, a pinch of salt and the extra virgin olive oil together in a small bowl.
Tear the basil leaves over the salad. Drizzle the vinaigrette over the salad, sprinkle with salt, to taste and serve.