· 3 ripe medium tomatoes, thickly sliced
· 12 ounces fresh mozzarella, thickly sliced
· 8 fresh basil leaves, chopped finely
· ¼ cup olive oil
· ¼ teaspoon salt
· ¼ teaspoon black pepper
For this salad (don’t worry, no tossing required), start by cutting your tomatoes into thick and hefty slices. Same with the mozzarella. Arrange them in alternating slices to form the shaft, letting the final piece of mozzarella form the tip (be gentle, it’s the most sensitive part). Let two larger slices form the balls, and you’re almost ready to have your way with it. Tuck basil leaves into your peen, finish with a drizzle of olive oil over the shaft, and don’t neglect the balls - treat them to an extra bit of basil, why don't you? Sprinkle with salt and pepper to finish the job.