Tomato & Mozzarella Recipe

Prepare tomatoes

Wash tomatoes and pat dry. Using a sharp chef's knife, slice tomatoes horizontally into 1/4- to 1/2-inch (about 6–12 mm) thick slices. Arrange slices on a large platter or on individual serving plates, slightly overlapping in a single layer.

Prepare mozzarella

Drain fresh mozzarella (if packed in water), gently squeeze or pat dry with paper towels to remove excess moisture. Slice the mozzarella into pieces roughly the same thickness as the tomato slices (1/4–1/2-inch). Tuck or alternate mozzarella slices between tomato slices on the platter to form a neat pattern (tomato, mozzarella, tomato...).

Add basil

Tear or chiffonade the fresh basil leaves (stack leaves, roll tightly, slice into thin ribbons) and scatter evenly over the arranged tomato and mozzarella. Reserve a few whole small leaves for garnish if desired.

Season

Sprinkle evenly with the measured salt and black pepper. If using regular table salt, distribute carefully; if using flaky sea salt, add that at the end for texture.

Dress

Drizzle the extra virgin olive oil evenly over the entire salad (about 3 tablespoons). Then drizzle the balsamic vinegar or prepared balsamic vinaigrette (about 2 tablespoons) in a fine stream over the salad. If you prefer a sweeter, more concentrated finish, drizzle 1–2 tablespoons of balsamic reduction instead of plain vinegar.

Final finish and serve

Taste a slice and adjust seasoning if necessary (add a pinch more salt or a tiny additional grind of pepper). Garnish with reserved basil leaves. Serve immediately at room temperature as an appetizer. The recipe serves 4 as an appetizer.