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Ingredients
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Salad
Method
Salad
Prepare cheese
Remove the Buffalo mozzarella from its liquid and gently pat dry with paper towels. If the cheese is in one ball, slice it into 1/4-inch thick rounds or tear into large pieces if preferred for a rustic presentation. Set aside on a plate.
Prepare tomatoes
Wash the tomatoes and pat dry. If using medium-large tomatoes, slice into 1/4-inch rounds. For heirloom or irregular tomatoes, cut into 1/2-inch thick wedges so pieces are similar in size to the mozzarella. Remove any excess seeds or watery pulp if tomatoes are very wet (this prevents a soggy salad).
Assemble (classic)
On a serving platter or individual plates, alternate slices of tomato and mozzarella in an overlapping pattern (tomato, mozzarella, basil leaf) around the plate. Tuck whole basil leaves between the layers so each bite can include basil.
Assemble (on greens, optional)
If using mixed baby greens, scatter them on the serving platter first, then arrange tomato and mozzarella slices on top and intersperse basil leaves.
Dress and season
Drizzle the extra-virgin olive oil evenly over the arranged salad (about 3 tablespoons). Lightly drizzle the aged balsamic vinegar (about 1 tablespoon) in a thin stream over the tomatoes and mozzarella. Sprinkle the sea salt and freshly ground black pepper evenly across the salad. If desired, finish with a few pinches of flaky finishing salt for texture.
Serve
Serve immediately as an appetizer or light salad. Provide extra basil leaves and balsamic on the side if guests want more.