First, cut the basil leaves into a julienne of thin ribbons. To do this, neatly stack several leaves on top of each other at one time. Then, starting at one long edge of the stack of leaves, roll them up tightly into a compact cigar shape. Holding the roll steady with one hand, use a small, sharp knife to cut the roll crosswise into slices about 1/8 inch thick. With your fingertips, gently fluff up the slices to unfurl them into tiny ribbons. Place the basil julienne in a small bowl and set aside.
With the tip of the knife, cut out the core of each tomato and cut a thin slice off its opposite flower end. Then, parallel to the stem and flower ends, cut the tomato horizontally into neat slices about 1/4 inch thick. Arrange the tomatoes in a single layer on a clean work surface or on a platter or plate.
Drain the mozzarella cheese of any excess water and pat it dry with paper towels. Cut the mozzarella into slices about 1/4 inch thick. Set the slices aside.
Lightly but evenly sprinkle the top sides of all the tomato slices with the sea salt and black pepper.
Arrange the tomato and cheese slices on a platter or on individual serving plates in an attractive overlapping pattern. Drizzle them evenly all over with the olive oil and then with the balsamic vinegar. Scatter the basil julienne over the arrangement.
Serving
Suggestions
Serve immediately.
Originally Submitted
12/31/2011
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