Mozza Recipe

Prepare tomatoes

Wash the tomatoes. Slice the medium tomatoes into 6–8 mm (1/4 inch) thick rounds and halve the cherry tomatoes. Place them in a shallow serving bowl or platter in an even layer.

Dress tomatoes

In a small bowl whisk together 2 tablespoons extra-virgin olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. If using lemon, add a teaspoon of lemon zest or a few drops of juice to brighten it. Drizzle this dressing evenly over the tomatoes and gently toss or arrange so tomatoes are coated but not crushed.

Prepare mozzarella

Bring the mozzarella to room temperature for 15–20 minutes — this enhances flavor and texture. Using a sharp knife, score each mozzarella ball with a shallow X and gently open each ball slightly so the interior is visible (if using burrata-style, you can tear to reveal creamy interior). Place the mozzarella on top of or beside the dressed tomatoes.

Add basil and oil

Tear the basil leaves by hand and scatter them over the tomatoes and mozzarella. Drizzle the remaining 2 tablespoons of extra-virgin olive oil over the mozzarella and basil for shine and flavor.

Finish and season

Drizzle 1 tablespoon balsamic glaze sparingly in a zigzag over the cheese and tomatoes. Sprinkle flaky sea salt over the mozzarella and finish with the remaining 1/4 teaspoon freshly ground black pepper. Adjust seasoning to taste (add remaining sea salt if needed).

Serve

Serve immediately at room temperature with slices of crusty bread for spreading the creamy cheese and soaking up juices. If not serving right away, keep covered in the refrigerator up to 2 hours, then bring back to room temperature before serving.