10 ounces fresh mozzarella, burrata, or mozzarella di bufala
1 ½ pounds assorted heirloom tomatoes (choose a combination of colors, types, and size), such as Brandywine, purple Cherokee, cherry, pear, peach, and/or Green Zebra
2 tablespoons champagne vinegar
6 tablespoons extra virgin olive oil
1 cup mixed basil leaves (try Genovese, lemon, Thai, dark opal, and fino verde)
Maldon or other flaky sea salt
freshly cracked black pepper
Slice the tomatoes, reserving the tops, and divide the slices among six plates. If using cherry or grape tomatoes, cut them half and set aside.
Set a strainer over a bowl and line with cheesecloth. Purée the tomato tops with an immersion blender, then pour into the strainer and squeeze the tomato water out of the cheesecloth.
In a medium bowl, whisk together the vinegar, 1/4 cup tomato water, a pinch of salt and a few cracks of black pepper. Drizzle in the olive oil and continue to whisk until you have a broken vinaigrette.
Scatter the basil leaves over the tomatoes, gently tearing large leaves into two or three pieces. Tear the mozzarella into bite-sized pieces and strew across the salad. Spoon the vinaigrette evenly over the six salads, then sprinkle them with flaky salt, add a final drizzle of extra virgin olive oil, and serve.
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