1 fresh, ripe tomato
4 oz freshly made mozzarella (it makes all the difference)
1/4 cup fresh basil chiffonade
Quality oil & balsamic vinegar (use an aged, thick vinegar)
Salt & pepper to taste
Thinly slice the tomato (1/4 inch thick) and do the same for the mozzarella. Lay the mozzarella slices on top of the tomato and garnish with basil chiffonade. Lightly drizzle oil and vinegar on your salad. Season with salt and pepper to taste.
PS. I used a thick vinegar, but it wasn’t thick enough (I was fooled!)… Don’t make the same mistake as I did.