Chef Nancy Silverton turns the classic salad into an art form by using great ingredients. Choose sweet heirloom tomatoes, drizzle with good-quality extra-virgin olive oil, and serve with creamy buffalo mozzarella to make this simple dish sing.
Ingredients
1 Serving
¾
cup (4 ounces) small heirloom cherry tomatoes (such as Sun Gold or Sweet 100), halved
½
teaspoon kosher salt
1
tablespoon plus 1 teaspoon high-quality extra-virgin olive oil
1
2-ounce ball buffalo mozzarella
Maldon sea salt or fleur de sel
4–5
micro-basil or small basil leaves
1
Crostoni Bagnati, halved on an extreme diagonal (click for recipe)
Preparation
-
Step 1
Mix tomatoes, salt, and oil in a small bowl. Let stand, tossing occasionally, until juices release from tomatoes and oil and juices have become saucelike, about 15 minutes.
Step 2
Place mozzarella off-center on a large plate. Spoon tomatoes and juices from bowl around one side of the cheese. Sprinkle tomatoes with sea salt; scatter basil all over. Place Crostoni Bagnati next to the cheese.
Nutrition Per Serving
One serving contains: Calories (kcal) 509.9 %Calories from Fat 82.0 Fat (g) 46.5 Saturated Fat (g) 12.7 Cholesterol (mg) 46.8 Carbohydrates (g) 12.1 Dietary Fiber (g) 1.5 Total Sugars (g) 3.4 Net Carbs (g) 10.6 Protein (g) 11.5 Sodium (mg) 878.5
