Ingredients
- 5 medium heirloom tomatoes, assorted colors, sliced 1/4-inch thick
- 8 oz fresh mozzarella (preferably mozzarella di bufala), sliced into rounds
- 1/2 cup fresh basil leaves, torn or left whole
- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp balsamic glaze (or reduction)
- 1 tsp flaky sea salt (or to taste)
- 1/2 tsp freshly ground black pepper
- 1 tbsp capers or Kalamata olives, thinly sliced (Optional Mediterranean twist)
- A sprinkle of dried oregano (Optional Mediterranean twist)
Description
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Serving Size (people)
4
Preparation Time (minutes)
5
Cuisine(s)
Italian
Food Allergies
Milk (Dairy)
Meal Type
Lunch or Dinner
Instructions
- Prep ingredients: Slice the heirloom tomatoes and mozzarella into even rounds. Gently pat the mozzarella dry with a paper towel to remove excess moisture.
- Arrange: On a large serving platter, alternate slices of tomato and mozzarella in a shingled pattern. Tuck basil leaves between the layers for pops of green.
- Mediterranean twist: Scatter capers or olive slices over the salad. If desired, lightly dust with dried oregano for an herby kick.
- Season: Drizzle generously with extra-virgin olive oil and balsamic glaze. Sprinkle with flaky sea salt and freshly cracked black pepper.
- Serve immediately: Best enjoyed at room temperature, when tomatoes are most flavorful.