Hanover tomatoes has elevated the easy insalata to new heights. Maybe it's the beauty of a good summer drought that made our 2011 tomatoes so strikingly sweet and acidic, but whatever the mystery conditions are, I'll say this, they're equally tasty sandwiched between two slices of white bread spread with a couple of tablespoons of Duke's mayo as they are beautifully layered between fresh basil and mozzarella.
First, only use the best summer tomatoes, which means they should be bright and reflect a deep, shiny color (red, orange or ruby, depending). While cracks and imperfections are often part of the deal, especially with Hanover's, make sure the splits in your tomato don't feel squishy. There should also be a sweet-like aroma to them, so put one up to your nose and take a good whiff.
making your own or you can pick some up at a local cheese shop, such as our very own River City Cellars, which has also been known to carry ooey gooey burrata cheese as well. However you decide to procure your cheese, just make sure it isn't wrapped in plastic (yuck) and ideally looks something like this (from a real Roman pizzeria).
4 large vine ripened tomatoes, sliced 1/4 inch thick
1 pound fresh mozzarella, sliced 1/4 inch thick
Large handful of basil leaves
Salt and pepper, to taste
1 tablespoon good quality balsamic vinegar (preferably white vinegar)
Plenty of extra virgin olive oil, for drizzling
Generously salt and pepper your tomatoes. On a large oblong platter, lay down three slices of tomato. Top with three slices of mozzarella. Then top each with a large basil leaf. Repeat until you have used up all of your ingredients.
Lightly sprinkle salad with balsamic vinegar and drizzle generously with olive oil. Cover with plastic wrap until ready to serve.
Pin It Now!