Select your tomatoes carefully. They should be lusciuosly aromatic in the same way that good peaches smell deliciously peachy. Smell them by the stem. They should omit a sweet earthy aroma. If they have no fragrance, they will have no flavor.
SERVES 4 - 6
1/2 pound mixed cherry tomatoes, halved
2 pounds heirloom tomatoes (about 4 large), sliced 1/4 inch thick
8 ounces fresh mozzarella torn into pieces
1/4 cup micro-basil or small basil leaves (fresh thyme is also lovely)
4 - 6 tablespoons extra-virgin olive oil
Taste #5 Umami Pepper or freshly ground black pepper
Toss the cut cherry tomatoes in a splash of olive oil and season very lightly with salt
Spread the tomato slices on a platter and shower with a little salt.
Arrange the torn mozzarella across the platter.
Drizzle olive oil over the tomatoes and mozzarella.
Spoon the cherry tomatoes across the platter.
Give several good grinds of pepper.
Strew the herbs across and serve.
NOTE: Serve with some good shaggy pieces of hearth bread.