Every ingredient in this delightful dish is crucial so use the best quality that you can find/afford and make sure the tomatoes are in season in your area- if I still lived up north I would have to wait at least another month.
Organic baby spinach
Organic baby arugula
Fresh tomatoes, sliced
Fresh mozzarella sheets rolled with proscuitto and basil, sliced
Fresh basil, julienned
Extra virgin olive oil (evoo)- dipping quality
Coarse salt and freshly grated black pepper.
Lay your spinach on a plate and top with some spicy arugula. (We wash and pick through and de-stem our greens even though they are supposedly ready to eat.)
Alternate slices of tomato with the rolled mozzarella in a pattern that pleases you. Drizzle with evoo (you can substitute a lovely aged balsamic vinegar with this dish) and sprinkle with salt- we used sea salt but kosher or any coarse salt will do and freshly grated black pepper.
Cover loosely and let set (can refrigerate or not) at least 1 hour. We have had this without letting it sit and it is delicious but it takes it to another dimension if you give the flavors time to marry.
Hope you enjoy this refreshing taste of summer as much as we do.