Serves one with crusty bread for lunch; two on baby arugula as a salad course
1 cup drained fresh mozzarella in any bite-sized form
2 "Fuzzy Yellow" (also known as "Peach") or other low-acid heirloom tomato
1/2 tblsp large crystal sea salt (I tsp if using small crystal)
1 tblsp Reasonable Salad Dressing
Place mozzarella in serving bowl and then in refrigerator.
Slice tomatoes as thinly as possible, then place in strainer over a bowl. Add salt to tomatoes and stir in strainer. Cover with a damp paper towl and leave at room temperature for 1/2 hour.
When tomatoes have had a chance to strain thoroughly, mix with mozzarella in serving bowl. Add dressing and mix throughly. Serve.
(Note that you are a fool if you throw away the tomato water which, although salty, should be poured into a shot glass and tossed down like an aperitif.)