Ingredients:

  • 4 large, ripe tomatoes, preferably beefsteak or heirloom (approx. 900g / 2 lbs)
  • 1 pound fresh mozzarella cheese, preferably buffalo mozzarella (450g), sliced into ¼-inch thick rounds
  • 1 bunch fresh basil leaves, roughly torn
  • Extra virgin olive oil, for drizzling (about 2-3 tablespoons / 30-45 ml)
  • Balsamic glaze (optional, about 1-2 tablespoons / 15-30 ml)
  • Sea salt flakes and freshly ground black pepper, to taste

Instructions:

  1. Wash and slice the tomatoes into ¼-inch thick rounds.
  2. Slice the mozzarella into ¼-inch thick rounds, matching the tomato slices.
  3. Arrange the tomato and mozzarella slices alternately on a serving platter, slightly overlapping.
  4. Tuck the torn basil leaves between the tomato and mozzarella slices.
  5. Drizzle generously with extra virgin olive oil. Season with sea salt flakes and freshly ground black pepper.
  6. If using, drizzle lightly with balsamic glaze.
  7. Enjoy the tomato mozzarella salad fresh.