FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 T. grated onion
• 4-5 T. olive oil
• 2 T. balsamic vinegar
• pinch black pepper
• tomato slices
• fresh mozzarella slices
• fresh basil leaves

LET'S COOK

Grate the onion over a mixing bowl. Then add the oil, balsamic and a pinch of freshly grated black pepper. Whip to emulsify the dressing.

Next, stack the basil leaves in a neat pile, all going in the same direction. Use a sharp knife to slice them into thin strips, called a chiffonade cut.

Arrange four salad plates on the counter. Place a slice of tomato on each one, then scatter each with some of the finely sliced basil. Next, overlap a slice of the fresh mozzarella on the basil topped tomato, and scatter some more basil on the cheese.

Repeat the process all over again so you end up with 2 slices of tomato, 2 of the mozzarella and basil between the overlapping slices on each plate.

When it’s time to serve, whip the dressing once again and then spoon it evenly over the four salads. Serve at once.

MORE IDEAS:

Be sure that your tomatoes are seasonal and perfectly ripe.

Make every effort to use fresh mozzarella cheese, the texture is great in this salad.

Red onion or even a Vadallia onion will work well in this formula.