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Ingredients
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Salad
Optional garnish
Method
Prepare ingredients
- 1
Wash and dry produce
Rinse the tomatoes and basil leaves under cool water. Pat dry thoroughly with paper towels or a clean kitchen towel to avoid diluting the salad with water.
- 2
Slice tomatoes
Using a sharp chef's knife, slice the tomatoes into 1/4-inch (about 6 mm) thick rounds. If tomatoes are very small, halve or quarter them instead.
- 3
Slice mozzarella
Slice the fresh mozzarella into rounds roughly the same thickness as the tomatoes (about 1/4 inch). If using a ball of mozzarella, drain excess liquid before slicing.
Assemble salad
- 4
On a small plate or shallow serving dish, arrange tomato and mozzarella slices alternately (tomato, mozzarella, tomato) in a single overlapping row or circular pattern until all slices are used. Tuck whole basil leaves between the layers or scatter them on top.
- 5
If using microgreens or arugula, place a small bed in the center or around the perimeter before arranging the tomato and mozzarella.
Dress and finish
- 6
Drizzle the extra-virgin olive oil evenly over the arranged slices (about 2 tablespoons). If using balsamic vinegar instead of glaze, drizzle about 1 teaspoon sparingly; if using a glaze, drizzle to taste for a decorative finish.
- 7
Season with the salt and freshly ground black pepper, sprinkling evenly over the tomatoes and mozzarella.
- 8
Sprinkle toasted pine nuts over the top if using. Let the salad sit at room temperature for 5–10 minutes before serving to allow flavors to marry.