Tomato And Mozzarella Salad Recipe
Vine-ripened tomatoes, fresh mozzarella, mixed greens, sliced red onions, EVOO, balsamic glaze
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Ingredients
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Salad
Method
Salad
Prepare tomatoes
Wash the vine-ripened tomatoes. Slice each tomato into 1/4-inch thick rounds (or halve cherry tomatoes if using). Arrange slices on a large cutting board or platter in a single layer.
Slice mozzarella
Drain the fresh mozzarella and pat dry with paper towels. Slice into 1/4-inch rounds approximately the same size as the tomato slices. If using small mozzarella balls (bocconcini), halve them.
Slice onion and chiffonade basil
Peel the red onion and cut it in half from root to tip. Slice very thinly into half-moons. Stack the basil leaves, roll tightly, and slice crosswise into thin ribbons (chiffonade).
Assemble greens
Place the mixed salad greens in a large shallow bowl or on a serving platter to form a bed for the tomato and mozzarella.
Layer salad
Alternate tomato and mozzarella slices over the bed of greens (tomato, mozzarella, tomato, etc.), fanning them slightly so both are visible. Scatter the sliced red onion evenly over the top and sprinkle the basil chiffonade.
Season and dress
Drizzle the extra-virgin olive oil evenly over the assembled salad. Sprinkle the salt and black pepper over the tomatoes and mozzarella. If you prefer a lighter salt distribution, season just the tomato slices before assembling.
Finish with balsamic glaze
Drizzle the balsamic glaze in a thin, even zigzag over the entire salad. Use about 2 tablespoons, or adjust to taste. The glaze adds a sweet-tangy concentrated balsamic flavor—do not over-saturate.
Serve
Serve immediately at room temperature so the mozzarella is slightly soft and the flavors are at their best. Provide serving utensils so guests can take both greens and layered tomato-mozzarella. Leftovers can be refrigerated for up to 24 hours; bring back to room temperature before serving.