This was my Nonna's favorite antipasti. During the summer when our garden churned out a steady stream of red tomatoes bursting with flavor and the basil plant ran wild we ate this at every dinner.
This recipe is easily modified for any number of people. Nonna used to lay out slices of tomato on a serving plate and sprinkle them liberally scatter chopped fresh basil, fresh mozzarella and salt. She always prepared this in the afternoon to let the flavors mix.
Now, with my busier schedule I make a slightly different version that's just as flavorful. All you need is tomato, fresh basil, and sea salt. I also add thinly sliced red onion* and gluten free vinegar on occasion. Quick, easy and delicious!
*The secret to using raw red onion is to rinse it in running water after cutting it. It washes away some of the strongest flavor and help with onion breath