📖 Instructions

1. Gently rinse and dry the tomatoes and basil leaves. We don't want any lingering water messing with our flavors.
2. Slice the tomatoes into 1/4-inch thick rounds. Thicker slices can be overwhelming, while too thin will lack substance.
3. Similarly, slice the fresh mozzarella into 1/4-inch thick rounds. Try to match the diameter of the tomato slices for visual appeal. Some find using a cheese slicer helpful for consistency.
4. In a small bowl, steep the saffron threads in 2 tablespoons of warm water for at least 15 minutes. This will allow the saffron to release its color and flavor. The water should turn a vibrant yellow-orange. Be patient; the longer it steeps, the more intense the flavor.
5. While the saffron is steeping, arrange the tomato and mozzarella slices on a platter, alternating each slice. Overlapping them slightly adds a nice visual effect. Don't overcrowd the platter; give each slice some breathing room.
6. Drizzle the saffron-infused water evenly over the tomato and mozzarella slices. Be sure to include the saffron threads for added visual appeal and bursts of flavor.
7. Drizzle extra virgin olive oil generously over the salad. Use a high-quality olive oil for the best flavor. A fruity, peppery oil works exceptionally well.
8. Season the salad with sea salt and freshly ground black pepper to taste. Don't be shy with the salt; it helps to bring out the flavors of the tomatoes and mozzarella.
9. Garnish with fresh basil leaves. You can either tear the leaves and scatter them over the salad or arrange them whole between the tomato and mozzarella slices.
10. Allow the salad to sit for about 10-15 minutes before serving to allow the flavors to meld together. This also gives the saffron a chance to further infuse the other ingredients. Serve immediately and enjoy the explosion of flavors!