Ingredients

For the Salad

• 600 g / about 1⅓ pounds ripe but firm tomatoes Choose deeply colored tomatoes that are fragrant and not refrigerated.
• 400 g / about 14 ounces fresh mozzarella Mozzarella di Bufala Campana DOP is especially flavorful; high-quality fior di latte is also excellent.
• 16–20 fresh basil leaves
• 60 ml / ¼ cup extra-virgin olive oil, plus more as needed
• Fine sea salt
• Freshly ground black pepper, optional

For Serving

• One broad platter or four individual plates
• Fresh crusty bread, optional

Preparation

1. Drain the mozzarella. Remove the mozzarella from its preserving liquid and place it in a strainer for 10–15 minutes. Pat the surface gently with a clean towel when it remains especially wet.
2. Prepare the tomatoes. Remove the cores and slice the tomatoes into even rounds approximately ⅜ inch / 1 centimeter thick. Keep the slices intact rather than squeezing or draining away their natural juices.
3. Slice the mozzarella. Cut the drained mozzarella into rounds approximately the same thickness as the tomato slices. Use a very sharp knife to avoid compressing the cheese.
4. Arrange the salad. Alternate tomato and mozzarella slices around a broad platter, overlapping them slightly so both ingredients remain visible.
5. Add the basil. Tuck whole basil leaves between the tomato and mozzarella. Small leaves may be left whole; larger leaves may be torn gently by hand.
6. Season with restraint. Sprinkle fine sea salt primarily over the tomatoes. Add freshly ground black pepper only when desired.
7. Finish with olive oil. Drizzle the extra-virgin olive oil evenly across the entire platter immediately before serving. Add a little more only when the tomatoes and cheese need it.
8. Serve promptly. Bring the salad to the table at cool room temperature. Do not leave it standing long enough for the tomatoes and mozzarella to release excessive liquid.