Tomato And Fresh Mozzarella Recipe

Slice tomatoes

Wash tomatoes and pat dry. Slice into 1/4-inch thick rounds or into wedges if using large heirlooms. Aim for uniform thickness so they dress evenly.

Slice mozzarella

Drain the fresh mozzarella and slice into 1/4-inch rounds to match the tomato slices. If using bocconcini, halve or quarter them.

Shred and grate cheeses

Coarsely shred 1 oz fontina and freshly grate about 2 tablespoons of Parmesan. Keep separate for layering and finishing.

Prepare garlic

Peel one garlic clove and finely mince it, or smash and finely grate with a microplane for a milder, evenly distributed garlic flavor.

Pick basil

Wash and gently dry basil leaves. Reserve whole leaves for garnish and tear a few larger ones for easier eating.

On a large serving platter or individual plates, arrange tomato slices in a single overlapping layer. Tuck slices of fresh mozzarella between or on top of the tomato slices so each portion has both.

Scatter the shredded fontina lightly over the tomatoes and mozzarella so it melts slightly from room temperature contact and adds a mild, creamy note.

Sprinkle minced garlic evenly over the salad. If you prefer a more subtle garlic presence, rub the serving platter with the cut side of the garlic clove before arranging the tomatoes instead.

Drizzle the extra-virgin olive oil evenly over the assembled salad (about 3 tablespoons). Allow the oil to soak into the tomatoes for a minute.

Season with salt (about 1 teaspoon) and freshly ground black pepper (about 1 teaspoon), distributing evenly. Adjust to taste.

Scatter whole and torn basil leaves across the top for freshness and aroma.

Finish by grating the Parmesan over the salad and, if using, drizzle 1–2 teaspoons of balsamic reduction in a thin stream or small dots across the top for sweetness and acidity contrast.

Let the salad sit at room temperature for 5–10 minutes so flavors meld, then serve immediately. Offer extra olive oil, salt, and balsamic on the side.