Tomato & Mozzarella Recipe

Prepare tomatoes

Wash and dry the tomatoes. Slice them into roughly 1/4-inch thick rounds or wedges (depending on size). Transfer to a large platter or shallow bowl in a single overlapping layer so each slice is visible and will be evenly dressed.

Prepare mozzarella

Pat the mozzarella slices or halved bocconcini with paper towel to remove excess moisture. Arrange mozzarella slices alternating with tomato slices on the platter, or scatter halved bocconcini evenly among the tomatoes.

Add basil

Tuck whole basil leaves between tomato and mozzarella slices, distributing them evenly. For very large basil leaves, tear in half so they sit neatly between slices.

Make dressing

In a small bowl or measuring cup combine extra-virgin olive oil and balsamic vinegar. Whisk briefly to emulsify. Season with about 1/2 teaspoon of the sea salt and 1/2 teaspoon of the black pepper; taste and adjust if desired. (If using aged balsamic glaze instead of vinegar, use 1/2 tbs glaze and 2.5 tbs oil and whisk.)

Dress the salad

Drizzle the dressing evenly over the arranged tomatoes, mozzarella, and basil. Use your hands or a spoon to ensure the oil and vinegar reach under slices. Let the salad sit for 5–10 minutes at room temperature so flavors marry.

Finish and serve

Just before serving, sprinkle the remaining 1/2 tsp sea salt (or flaky sea salt), the remaining black pepper, and the optional toasted nuts if using. Serve immediately with crusty bread or as a side to grilled meats.