Ingredients:

  • 3–4 ripe tomatoes (about 1 lb / 450 g total) — Roma or vine-ripe/slicing tomatoes recommended
  • 8 oz fresh mozzarella (1 ball) — 8 oz / 225 g (bocconcini or buffalo/mozzarella di bufala ideal)
  • 1 small bunch fresh basil (about 20–25 whole leaves, 10–15 g)
  • 2 tbsp extra-virgin olive oil (30 ml)
  • 1–2 tbsp aged balsamic reduction or good balsamic vinegar (15–30 ml) — optional
  • Sea salt or flaky salt, to taste (start with 1/4–1/2 tsp)
  • Freshly ground black pepper, to taste (about 1/4 tsp)
  • Optional: pinch of crushed red pepper flakes or a few arugula leaves (20–30 g) for pepperiness
  • Optional garnish: a few drops of basil oil or pesto (1 tbsp)
  • Optional garnish: toasted pine nuts (1–2 tbsp)

Instructions:

  1. Choose and prep ingredients: select ripe, firm-yet-juicy tomatoes and fresh mozzarella. Drain mozzarella on paper towels for 5–10 minutes if very wet.
  2. Slice tomatoes into 1/4–1/3-inch (6–8 mm) rounds. Slice mozzarella to roughly the same thickness as the tomato slices. Keep basil leaves whole or tear large leaves.
  3. Arrange on platter: alternate tomato and mozzarella slices, slightly overlapping (tomato–mozzarella–tomato), or arrange in a circle. Tuck basil leaves between slices.
  4. Season and dress: lightly drizzle extra-virgin olive oil over arranged slices. Drizzle aged balsamic reduction or a little balsamic vinegar if using. Sprinkle flaky sea salt and freshly ground black pepper.
  5. Garnish and rest: add optional garnishes (pesto, pine nuts, arugula). Let sit 5–10 minutes at room temperature to allow flavors to meld before serving.
  6. Serve: serve on its own or with slices of crusty bread. Taste and adjust salt and pepper at the table.