Insalata di pomodori alla caprese

Ingredienti

• 2 to 4 oz fresh (packed in water) mozzarella cheese or bocconcini (mini mozzarella balls in water), drained and patted dry
• 2 large heirloom or organic tomatoes, preferably different colors, sliced
• Kosher salt and freshly ground black pepper
• 1/2 shallot, finely minced, optional
• 6 to 12 fresh basil leaves, stacked and sliced crosswise into thin “ribbons”
• Organic extra-virgin olive oil
• Aged balsamic vinegar, to taste

Preparazione

1. 1

   Slice the large ball of mozzarella into slices...: Slice the large ball of mozzarella into slices and each slice into quarters; cut the bocconcini in half (quarter if very large).

2. 2

   On a large platter or two individual dinner...: On a large platter or two individual dinner plates, arrange the tomato slices in concentric circles. Tuck the cheese pieces between the tomato slices or arrange over the top. Sprinkle salt and pepper, to taste, over the tomatoes and cheese. Scatter the shallots and sliced basil over the top.

3. 3

   The salad can be made several hours ahead...: The salad can be made several hours ahead to this point. Cover with plastic wrap and refrigerate. Remove from the refrigerator about 30 minutes before serving. Drizzle with olive oil and balsamic vinegar and serve immediately.