Fresh Mozzarella And Tomato Recipe

Prepare cheese

Drain fresh mozzarella on paper towels for 10–15 minutes if very wet. Pat dry and slice into 1/4-inch (6 mm) thick rounds or tear into bite-size pieces if using bocconcini.

Prepare tomatoes

Wash tomatoes, remove core, and slice into 1/4-inch (6 mm) thick rounds matching the mozzarella. If tomatoes are large, cut slices into halves or wedges so pieces are similar size to the cheese.

Layer salad

On a shallow serving plate or platter, arrange alternating slices of tomato and mozzarella in a single overlapping row or circular fan so each tomato slice touches cheese. Tuck whole basil leaves between slices, distributing evenly.

Season

Drizzle extra-virgin olive oil evenly over the arranged salad (about 2 tbs). Sprinkle sea salt (approximately 1 tsp) and freshly ground black pepper (approximately 1 tsp) evenly across the tomatoes and cheese.

Finish with balsamic

Lightly drizzle 1 tablespoon of balsamic glaze over the top in a thin zigzag. If you have only balsamic vinegar, reduce to a glaze first (see note) or use 1 tbs and a touch less olive oil.

If desired, zest 1 small lemon over the salad for bright citrus aroma and sprinkle 1/4 tsp cracked red pepper flakes for a subtle heat.

Let the assembled salad rest at room temperature for 5–10 minutes before serving to allow flavors to meld. Serve with crusty bread if desired.