Real talk: This is a dish to make when the tomatoes are peaking—at the farmers’ market, you should be able to smell them before you see them. The moment only comes around once a year, so make the most of it (which is to say, do very little with them). This is part of BA's Best, a collection of our essential recipes.
50 grams raw almonds (or pistachios, hazelnuts, etc.)
500 grams sugar
50 grams light corn syrup
100 milliliters water
450 grams desired honey
3 egg whites
confectionary rice paper
pint mixed cherry tomatoes, preferably heirloom, halved
tablespoons (or more) extra-virgin olive oil, divided
Flaky sea salt
pounds mixed medium and large tomatoes, preferably heirloom, cut into thin slices and/or wedges
ounces buffalo mozzarella or mozzarella, room temperature, torn into pieces
Coarsely ground black pepper
Small basil leaves and toasted country bread (for serving)
Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt.
Arrange tomato slices on a platter, slightly overlapping; season generously with salt. Arrange mozzarella over tomatoes; lightly season mozzarella with salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper. Let stand 30 minutes to let flavors meld and release juices from tomatoes and mozzarella.
Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.