Ensalata Caprese

This salad is the essence of summer freshness.

FRESH mozzarella - one or two large balls (buffalo, if you can get it)

tomatoes - three or four large (preferably home-grown and fresh picked)
fresh basil - small bunch (ditto home-grown and fresh picked)
olive oil
Emilia balsamic

Cut the tomatoes into large rounds, 3/8 inch thick or so. Slice the fresh mozzarella into ¼ inch rounds. Arrange the tomatoes on a large plate and sprinkle with salt. Place mozzarella and a large basil leaf on top of each. Drizzle with olive oil and Emilia.

Emily Johnson