4largevine-ripened or heirloom tomatoessliced into ¼-inch slices
1poundfresh mozzarella cheesesliced into ¼-inch slice
15-20basil leavessliced into ribbons
3tablespoonsextra virgin olive oil
kosher/sea salt and pepper to taste
1tablespoonbalsamic reductionoptional
Instructions
Wash and dry the tomatoes well. Slice the tomatoes into even ¼-inch slices using a serrated knife. Drizzle the tomatoes with ½ tablespoon of olive oil and season with salt and pepper. Flip the tomatoes over and repeat the process so that both sides of the tomatoes are evenly seasoned.
If needed, slice the mozzarella into ¼-inch slices as well.
On a large serving platter or shallow bowl, arrange the tomatoes and mozzarella in an alternating pattern, slightly overlapping. Tuck basil leaves in between the slices of tomatoes and cheese.
Drizzle the salad evenly with 1-2 tablespoons of the remaining olive oil and sprinkle with another small pinch of salt and pepper.
Drizzle the salad with the balsamic glaze if using.
Serve immediately or within one hour of preparation (you can leave the salad out at room temperature for up to one hour.)
Notes
Tomatoes: Beefsteak, vine-ripened, or heirloom tomatoes are all great for this Tomato and Mozzarella Salad. Just be sure your tomatoes are in season and ripe for the best flavor.Using Grape or Cherry Tomatoes: Cut the fresh basil leaves into ribbons, cut the tomatoes in half, and then either dice the mozzarella into cubes about the size of the tomatoes OR use tiny fresh mozzarella balls. Toss the tomatoes, salt, pepper, olive oil, mozzarella, and basil together in a mixing bowl and then spread onto a serving platter. Drizzle with the balsamic glaze if using.Mozzarella: Use fresh mozzarella, not shredded mozzarella or a block of mozzarella. You can find fresh mozzarella in the deli section of most grocery stores. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the salad will not be as flavorful. I recommend using it to make paninis or tossing the tomatoes and mozzarella and adding them to cooked pasta with additional olive oil.