My friend Jana introduced me to this popular summer salad. I jumped ahead a season and made it this weekend, using some surprisingly good early tomatoes from the market.
5 ripe tomatoes, rinsed (at romm temperature)
1 small purple onion
3-4 thin slices good quality mozzarella (or crumbled goat cheese)
8-10 fresh basil leaves
Slice the tomatoes into wedges and place in a bowl. Cut the onion into thin rounds Crumbles the cheese on top. Sprinkle lightly with balsamic vinegar (maybe 2 tsp for starters). Using kitchen scissors, cut the basil into strips over the bowl. Top with a quick grind of pepper and little pinch of salt.