Ingredients:

  • 2 large Ripe Tomatoes (Heirloom or Beefsteak variety)
  • 8 oz ball Fresh Mozzarella (water-packed, Fior di Latte or Buffalo)
  • 1 cup Fresh Basil Leaves (medium to large whole leaves)
  • 3 Tbsp High-Quality Extra Virgin Olive Oil (EVOO)
  • 1-2 Tbsp Aged Balsamic Vinegar or Balsamic Glaze
  • Flaky Sea Salt (To taste)
  • Freshly Ground Black Pepper (To taste)

Instructions:

  1. Prep the Tomatoes: Using a sharp knife, slice the tomatoes into even rounds, approximately 1/4 inch (6mm) thick.
  2. Season and Rest Tomatoes: Arrange the sliced tomatoes flat on a plate. Sprinkle lightly with flaky sea salt. Allow them to rest for 5–10 minutes to draw out excess liquid and concentrate flavour. Discard the excess water before plating.
  3. Prep the Mozzarella: Carefully remove the mozzarella from its brine. Pat the outside thoroughly dry using paper towels.
  4. Slice the Mozzarella: Slice the mozzarella into rounds roughly the same thickness as the tomatoes (1/4 inch / 6mm).
  5. Arrange the Salad: On your chosen serving platter, arrange the tomato and mozzarella slices, alternating and slightly overlapping them in a circular or linear pattern. If the leaves are large, tuck a whole basil leaf between each tomato and mozzarella slice.
  6. Seasoning: Season the mozzarella slices and the entire salad lightly with freshly ground black pepper.
  7. Dressing: Drizzle the high-quality EVOO evenly over the entire arrangement.
  8. The Finish: Drizzle the balsamic glaze or aged balsamic vinegar lightly over the top. Do not drown the salad; a light zig-zag pattern is sufficient.
  9. Garnish: Scatter any remaining small basil leaves over the top for garnish. Serve immediately.