Ingredients:

  • 1 pound (450g) ripe tomatoes, preferably heirloom or vine-ripened, sliced about 1/4 inch (6mm) thick
  • 8 ounces (225g) fresh mozzarella cheese (ball or log), preferably buffalo mozzarella, sliced about 1/4 inch (6mm) thick
  • 1/2 cup (packed) fresh basil leaves
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil, high-quality
  • 1 tablespoon balsamic glaze (or balsamic vinegar, reduced), high-quality

Instructions:

  1. Wash and thoroughly dry the tomatoes. Slice them into even rounds, about ¼ inch thick.
  2. Slice the mozzarella into rounds similar in thickness to the tomatoes.
  3. On a platter or individual plates, arrange alternating slices of tomato and mozzarella, slightly overlapping.
  4. Tuck fresh basil leaves between the tomato and mozzarella slices.
  5. Sprinkle with sea salt and freshly ground black pepper.
  6. Drizzle the olive oil and balsamic glaze (or reduced balsamic vinegar) evenly over the salad.
  7. Best enjoyed fresh; serve immediately.