This simple salad is one of my favorite things in all the world. I grow extra basil just so we can eat it often - like once a week in the summer.
You can really use any kind of good, flavorful tomatoes. Those ugly heirloom ones from the farmer's market are especially delicious. Tonight I used small Campari tomatoes - I thought I might not have enough because Ben was eating them as fast as I could slice them! They were so sweet.
1 8-oz ball fresh mozzarella, sliced roughly the same size as tomato slices
bunch of basil, leaves detached and washed
2-3 large slicing tomatoes, or 6-8 small ones, sliced
sea or kosher salt
fresh ground pepper
You can stack or layer the ingredients in any pattern you like: tomato, basil leaf, slice of cheese. Drizzle with olive oil, then a few splashes of balsamic (not required). Sprinkle with salt and pepper. Regular salt is fine, but I like the crunch of sea or kosher.