Ingredients:

  • 1 pound (450g) ripe tomatoes, preferably beefsteak or heirloom, sliced 1/4 inch thick
  • 8 ounces (225g) fresh mozzarella, preferably buffalo mozzarella, sliced 1/4 inch thick
  • 1/2 cup (loosely packed) fresh basil leaves
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) balsamic glaze (store-bought or homemade)
  • Sea salt and freshly ground black pepper to taste
  • Optional: a pinch of red pepper flakes for a kick

Instructions:

  1. Wash and slice the tomatoes and mozzarella into uniform slices.
  2. On a platter or individual plates, alternate slices of tomato and mozzarella, slightly overlapping.
  3. Tuck fresh basil leaves between the tomato and mozzarella slices.
  4. Drizzle with extra virgin olive oil and balsamic glaze. Season with sea salt and freshly ground black pepper. Add a pinch of red pepper flakes, if desired.
  5. For best flavor, allow the salad to sit at room temperature for 10 minutes, or chill for up to 30 minutes before serving.