Ingredients:

  • 1 pound (450g) ripe tomatoes, preferably heirloom or vine-ripened, sliced ¼ inch (6mm) thick
  • 8 ounces (225g) fresh mozzarella, preferably buffalo mozzarella (mozzarella di bufala), sliced ¼ inch (6mm) thick
  • 1/2 cup (15g) fresh basil leaves, whole or roughly chopped (plus extra for garnish)
  • 1/4 cup (60ml) extra virgin olive oil, high-quality
  • 2 tablespoons (30ml) balsamic glaze (optional, but highly recommended for a touch of sweetness)
  • Sea salt flakes, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Slice the tomatoes into even ¼-inch (6mm) thick slices. Pat dry with paper towels to remove excess moisture (prevents a soggy salad!).
  2. Slice the mozzarella into even ¼-inch (6mm) thick slices, about the same size as the tomato slices.
  3. Arrange the tomato and mozzarella slices on a serving platter or individual plates, alternating slices for a visually appealing presentation. (Consider an overlapping circular pattern).
  4. Drizzle generously with extra virgin olive oil. Then, drizzle with balsamic glaze (if using).
  5. Season generously with sea salt flakes and freshly ground black pepper.
  6. Scatter the fresh basil leaves over the salad.
  7. For best flavor, let the salad sit at room temperature for 10 minutes to allow the flavors to meld, or chill in the refrigerator for 15-30 minutes if desired.
  8. Garnish with extra basil leaves and serve immediately.