Tomato & Mozzarella Salad Recipe

Salad

1. 1

   Prepare tomatoes

   Wash the tomatoes under cool running water and pat dry. Remove the core if present. Slice each tomato into 1/4 inch (6 mm) thick rounds. If tomatoes are large, cut rounds in half to create bite-size pieces. Arrange the slices in a single layer on a large serving platter or alternate them in overlapping pattern.

2. 2

   Prepare mozzarella

   Drain the fresh mozzarella if it's packed in whey. Pat pieces dry with paper towels to remove excess moisture. Slice the mozzarella into rounds approximately the same thickness as the tomato slices. Tuck or alternate the mozzarella slices between the tomato slices on the platter.

3. 3

   Add basil

   Rinse the basil leaves and gently pat dry. Tear larger leaves in half if needed. Scatter whole and torn basil leaves evenly over and between the tomato and mozzarella slices for even distribution of flavor and color.

4. 4

   Make dressing

   In a small bowl or measuring cup combine 3 tablespoons extra-virgin olive oil with 1 tablespoon balsamic vinegar. Whisk briskly until slightly emulsified. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, tasting and adjusting salt/pepper to preference.

5. 5

   Dress the salad

   Drizzle the olive oil–balsamic dressing evenly over the arranged tomatoes, mozzarella, and basil. Use the back of a spoon to distribute if necessary so every slice gets a little dressing.

6. 6

   Finish and optional garnish

   If using, drizzle 1–2 tablespoons of balsamic reduction in a thin zigzag across the top for sweet-tangy contrast and visual appeal. Let the salad rest at room temperature for 5–10 minutes to allow flavors to meld, then serve.

7. 7

   Serving note

   Serve chilled or at cool room temperature. This recipe yields 4 servings as a side salad. Leftovers can be stored covered in the refrigerator for up to 24 hours; wait to add dressing if you plan to store longer to avoid soggy tomatoes.