Tomato & Mozzarella Recipe

Prepare tomatoes

Wash the heirloom tomatoes and pat dry. Slice each tomato into 1/4-inch thick rounds using a sharp knife. If tomatoes are large, cut into wedges about 1/2-inch thick so slices are reasonably sized for plating.

Prepare mozzarella

Drain the fresh mozzarella and pat dry on paper towels to remove excess moisture. Slice the mozzarella into 1/4-inch rounds to match the tomato slices. If using a ball of mozzarella (8 oz), slice into 6–8 pieces.

Assemble

On a large serving plate or individual plates, arrange alternating tomato and mozzarella slices in a single layer or in a slight overlapping circle (tomato, mozzarella, tomato...). Tuck fresh basil leaves between slices evenly across the salad. If using microgreens or arugula, scatter a light bed beneath or over the arranged slices.

Season

Drizzle 2 tablespoons of extra-virgin olive oil evenly over the arranged tomatoes and mozzarella. Sprinkle the sea salt and freshly ground black pepper evenly across the salad to taste. Drizzle 1 tablespoon of EV00 balsamic over the top in a light, even stream. Finish with the additional 1 teaspoon of extra-virgin olive oil for shine if desired.

If using toasted pine nuts, warm a small skillet over medium heat and toast pine nuts for 1–2 minutes until fragrant and lightly golden, shaking the pan constantly to avoid burning. Sprinkle toasted pine nuts and grated lemon zest over the salad for extra texture and brightness.

Let the salad rest at room temperature for 5 minutes to allow flavors to marry, then serve immediately.