Ingredients:

  • 1 lb vine-ripened tomatoes, sliced into 1/2 inch rounds
  • 8 oz fresh mozzarella cheese, sliced into 1/2 inch rounds
  • 1 bunch fresh basil leaves
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic glaze
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Pat the sliced mozzarella rounds gently with a paper towel to remove excess brine to prevent the salad from becoming watery.
  2. On a platter, arrange the tomato slices and mozzarella rounds in an overlapping shingle pattern, tucking one whole basil leaf between each tomato and cheese slice.
  3. Drizzle the extra-virgin olive oil evenly across the top, then apply the balsamic glaze in a zig-zag motion.
  4. Finish by sprinkling the sea salt and cracked black pepper from a height to ensure even distribution.