Ingredients
Scale
- 3 large ripe tomatoes (heirloom or vine-ripened)
- 8 oz fresh mozzarella (bocconcini or mozzarella di bufala)
- 1 cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- Optional: balsamic glaze or vinegar, for drizzling
Instructions
- Wash and dry tomatoes and basil leaves.
- Slice tomatoes into 1/4-inch rounds; slice mozzarella to similar thickness.
- Arrange tomato and mozzarella slices alternately on a serving platter.
- Tuck basil leaves between slices evenly.
- Drizzle olive oil generously over the salad.
- Season with sea salt and freshly cracked black pepper.
- Optionally drizzle balsamic glaze or vinegar sparingly.
- Serve immediately or chill briefly before serving.
Notes
- Use the freshest, highest-quality ingredients for best flavor.
- Let the salad sit at room temperature for 10 minutes before serving.
- Avoid over-slicing mozzarella to maintain texture.
- Assemble just before serving to keep salad fresh and avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad / Appetizer
- Method: No-cook
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg