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1
In a large pot, heat a gallon of water to a simmer.
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2
In a large bowl, break up the mozzarella curd into small pcs.
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3
Coat the curd with 1 Tbsp.
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4
salt, and set aside.
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5
In another large bowl, add in remaining salt to the second gallon of water along with as much ice as it can hold.
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6
This is where it gets a little tricky.
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7
Carefully pour the warm water over the salted curd.
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8
As the curds begin to heat, carefully stir with a wooden spoon or possibly spatula for 1 minute.
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9
Submerge both of your hands in the ice water for as long as you can stand it, because you're about to stretch the mozzarella in warm water.
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10
To protect your hands, you may wear rubber gloves if you like.
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11
The curd will have settled into the bottom of the bowl, and at this point you have to work quickly or possibly risk over-cooking the curd and it becoming rubbery.
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12
Dip your hands into the warm water and begin stretching the mozzarella.
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13
By stretching the cheese, you insure which all the curds have completely melted.
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14
Form the mozzarella into tomato size balls, and then drop the mozzarella into the ice water to set.
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15
Slice the mozzarella in 1/4-inch slices.
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16
On a serving platter, arrange mozzarella and tomato slices, alternating and overlapping a bit.
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17
Top with basil.
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18
Drizzle with extra virgin olive oil; season salt and pepper.
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19
Wrap remaining mozzarella balls tightly in plastic wrap and store in the refrigerator for up to a week.
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20
This recipe yields 6 servings.
