Ingredients:

  • 1.5 lbs Heirloom or Vine-ripened tomatoes
  • 1 bunch fresh basil leaves
  • 12 oz fresh mozzarella, sliced into 1/4 inch rounds
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic glaze
  • 1/2 tsp coarse sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Cut the tomatoes into 1/4 inch thick rounds, ensuring consistent thickness for a balanced ratio of ingredients.
  2. Slice the fresh mozzarella into rounds matching the diameter of the tomatoes and pat the cheese dry with a paper towel to remove excess brine.
  3. Wash and thoroughly dry the basil leaves, keeping them whole or tearing them slightly to release aroma.
  4. On a platter, alternate slices of tomato and mozzarella in a shingle-style overlap to create a visual arc.
  5. Tuck one fresh basil leaf between every tomato and mozzarella slice.
  6. Season the tomatoes first with coarse sea salt and freshly cracked black pepper, then drizzle with extra virgin olive oil, and finally finish with the balsamic glaze to maximize the flavor sequence.