Web Exclusive… Buffalo Mozzarella With Tomatoes, Basil, and Extra-Virgin Olive Oil Adapted from The Palm Restaurant Cookbook: Recipes and Stories from the Classic American Steakhouse by Brigit Legere Binns

(Serves 4)

• 4 large, ripe beefsteak tomatoes, cored
• 1 bunch of fresh basil, washed, dried, and stemmed
• 12 ounces very fresh buffalo mozzarella, sliced ½-inch thick
• Extra-virgin olive oil, for drizzling
• Balsamic vinegar, for serving
• Salt and pepper, to taste

Trim off the ends of each tomato, and eat or reserve the trimmings for another use. Cut 3 perfectly even, ½-inch thick slices from the center of each tomato.

Place three slices on each of four plates, in a single layer. Tear off the whole leaves of the basil and bruise them slightly with your hands. Place 1 or 2 bruised leaves over each slice of tomato. (Bruising the leaves releases the pungent acids that contain the flavor.)

Lay the mozzarella slices over the tomatoes, making a "sandwich" with the basil in the center.

Drizzle lightly with extra-virgin olive oil, and serve with the balsamic vinegar and additional olive oil on the side.