Nonnie's Margarita Recipe
Mozzarella Cheese, Olive Oil, Tomatoes, and Fresh Basil
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Ingredients
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Nonnie's Margarita (Caprese-style flatbread / salad)
Method
Nonnie's Margarita (assembly and serving)
Prepare ingredients
Drain the fresh mozzarella on paper towels for 10–15 minutes to remove excess moisture. While it drains, wash and dry the tomatoes and basil. Slice the mozzarella into 1/4-inch rounds or tear into bite-sized pieces. Slice tomatoes into 1/4-inch rounds (or 1/2-inch chunks if using plum tomatoes). Gently tear large basil leaves; leave small leaves whole.
Arrange on platter
On a large serving platter or on slices of crusty bread/flatbread, arrange tomato slices and mozzarella slices in alternating layers or scattered clusters. If using bread, toast the bread lightly first (3–5 minutes at 375°F / 190°C) so it holds up to the juices.
Dress
Drizzle the extra-virgin olive oil evenly over the tomatoes and mozzarella (about 3 tablespoons). If you prefer a tangy-sweet note, drizzle the optional balsamic glaze in a light zigzag (about 2 tablespoons).
Season and finish
Scatter the torn basil leaves over the top. Sprinkle the salt and freshly ground black pepper evenly over everything. Let sit 5 minutes at room temperature for flavors to meld.
Serve
Serve immediately with crusty bread or flatbread alongside so guests can make open-faced bites. If making ahead by up to 30 minutes, wait to add basil and bread until just before serving to keep basil bright and bread crisp.