Tomato Salad with Buffalo Mozzarella

Tomato Salad with Buffalo Mozzarella
I am betting that if you grow tomatoes, your garden is starting to burst at the seams with them by now.  If you don't have a backyard tomato crop (unfortunately I'm in this category), rest assured that they are arriving at the grocery stores and markets in all shapes, colors and sizes, and there is no time like the present to put them to good use.  They are at peak flavor right now, so all you need are a few great ingredients to make a perfect meal.

One thing to remember about tomatoes: they don't like to be cold.  Not when they are growing and not once they are picked.  There is nothing like an uncomfortable chilly session in your refrigerator to take the sweetness out a tomato, so leave them on the counter in a pretty bowl, and use them quickly before they start to soften and go bad.

I picked up a couple of baskets of Finnish tomatoes at the local market yesterday, in two colors simply because I couldn't resist.  Along with a fresh red onion, a ball of buffalo mozzarella, basil off of the balcony, a drizzle of great olive oil, and a pinch of Maldon salt, we were sitting down to a dinner salad accompanied by some nice crusty sourdough bread.  Summer perfection.

Tomato Salad with Buffalo Mozzarella
Tomato Salad with Buffalo Mozzarella

400g / 1 lb of tomatoes in various sizes and colors
1/2 small red onion, diced; about 2 tablespoons
1 ball of buffalo mozzarella, drained and cut or ripped into chunks
15 fresh basil leaves, stacked, rolled and sliced into thin strips
2-3 tablespoons of good quality extra virgin olive oil
1/8 teaspoon salt
a large pinch of Maldon salt
Balsamic Vinegar from Modena, optional, but highly recommended

Cut the tomatoes into slices and/or chunks.  In a small serving bowl or on two plates, arranged the tomatoes, sprinkle with the 1/8 teaspoon salt and toss lightly to combine.  Top the tomatoes with the mozzarella and then sprinkle the onion and shredded basil of the top.  Finish with a generous drizzle of olive oil over each salad, a sprinkling of Maldon salt, and if desired, a drizzle of Balsamic vinegar.  Serve with a good quality bread for mopping up the juices, and let the sun shine in.

Serves 2.

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