Serves 6 to 8
This salad is best made when tomatoes are in season. I like to use red beefsteak tomatoes because they are so colorful, but any ripe tomato will be delicious. Use the moistest fresh mozzarella you can find.
6 ripe tomatoes, sliced
1 (1-pound) ball fresh buffalo mozzarella, sliced
Sliced red onion (optional)
Fresh basil leaves, some whole and some chopped
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
Chopped yellow bell pepper (optional)
Arrange the tomatoes, mozzarella, onion, and whole basil leaves on a platter or build individual towers. Drizzle with olive oil, season with salt and pepper, and scatter the chopped basil and yellow peppers over the top.