Margarita Recipe

Prepare tomatoes and mozzarella

Slice the vine ripe tomatoes into 1/4-inch (6 mm) thick rounds. Pat them dry on paper towels if very juicy. Slice the buffalo mozzarella into similar 1/4-inch rounds. Tear larger basil leaves in half; keep small leaves whole.

Arrange the salad on a serving platter by alternating tomato and mozzarella slices in an overlapping circle or in rows, tucking basil leaves between some slices so leaves are visible across the plate.

Roast the garlic

Preheat the oven to 375°F (190°C). Place peeled garlic cloves in a small piece of aluminum foil, drizzle with 1 tablespoon of the extra virgin olive oil, and sprinkle with a pinch of the salt. Wrap the foil to make a small packet and roast in the oven for 20–25 minutes, until cloves are very soft and lightly golden. Remove and let cool slightly.

Make garlic-infused oil

In a small bowl, mash the roasted garlic into a paste with the back of a spoon. Whisk in the remaining 2 tablespoons extra virgin olive oil until combined. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning.

Drizzle the roasted garlic olive oil evenly over the arranged tomato and mozzarella slices, using about half of the mixture. Scatter remaining fresh basil leaves on top.

Spoon the aged balsamic vinegar in a thin, even stream over the salad (about 2 tablespoons). Drizzle the finishing extra virgin olive oil over the top (about 2 tablespoons).

Season with flaky sea salt and freshly ground black pepper to taste. If desired, reserve a little of the roasted garlic oil to serve on the side. Serve immediately at room temperature.