Christy Greene's Notes:
4 large Heirloom tomato's (your choice) Ask a question about this ingredient
1 bunch fresh italian basil Ask a question about this ingredient
8-16 ounces Buffalo mozzarella packed in whey Ask a question about this ingredient
8 ounces Aged Balsamic Vinegar (from Modena Italy) Ask a question about this ingredient
1 pinch ground sea salt and pepper Ask a question about this ingredient
4 cups simmering water and large slotted spoon Ask a question about this ingredient
Pour Balsamic vinegar in a ceramic coffee cup place in the microwave and cover with napkin. Cook on high 1 min. then continue cooking for 30 second intervals until thickened enough to coat the back of a spoon.
Ask a question about this stepWhile that is heating use your slotted spoon to dip heirloom tomato's one at a time into the simmering water for 5 seconds. Remove and Cool tomato's immediately under cold running water. Skin will be loose and will easily peel off by hand.
Ask a question about this stepPeel and slice tomato's into 1/2 inch slices.
Ask a question about this stepDrain buffalo mozzarella and slice into 1/4 to 1/2 inch slices.
Ask a question about this stepFan sliced tomato's and alternate each slice with a slice of mozzarella.
Ask a question about this stepRinse, pluck from stem, and stack 6 - 8 basil leaves. Roll tightly into a cigarette shape and thinly slice the cross grain to chiffonade the basil.
Ask a question about this stepSprinkle top of heirloom tomato and mozzarella fans with Basil, (ground) Sea Salt & Pepper and a fine drizzle of balsamic syrup.
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Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
When the ingredients are as naturally flavorful as heirloom tomato's you should be careful not to muddy the flavors with too many added ingredients and too much fuss. Instead let them take center stage and use only what you need to highlight the best qualities.