Ingredients
Equipment
Method
- Prepare the tomatoes: Wash and thoroughly dry the tomatoes. Remove the stem ends and slice them into even ¼–½-inch rounds.
- Prepare the mozzarella: Drain the fresh mozzarella well and gently pat it dry with paper towels. Slice it into rounds similar in thickness to the tomatoes.
- Prepare the basil: Rinse the basil gently and dry it thoroughly. Keep small leaves whole and gently tear larger leaves into smaller pieces.
- Arrange the salad: On a large serving platter, arrange alternating slices of tomato and mozzarella, slightly overlapping them. Tuck fresh basil leaves between the slices.
- Season: Sprinkle the tomatoes and mozzarella evenly with flaky sea salt and freshly ground black pepper.
- Add olive oil: Drizzle the extra-virgin olive oil evenly over the salad, using a light hand so the ingredients remain the stars of the dish.
- Add balsamic glaze: If using, drizzle a small amount of balsamic glaze over the salad in thin lines. Avoid adding too much, as the sweetness can overpower the fresh ingredients.
- Garnish and serve: Finish with a few fresh basil leaves and serve immediately, or allow the assembled salad to rest for 5–10 minutes before serving.
Notes
Use the ripest, most flavorful tomatoes available because they provide much of the salad's flavor.
Fresh mozzarella is strongly recommended; avoid low-moisture mozzarella intended for pizza.
For the best flavor, allow refrigerated ingredients to lose some of their chill before serving when appropriate.
Drain and pat the mozzarella dry to prevent excess liquid from watering down the salad.
Add basil shortly before serving to keep it fresh and vibrant.
Balsamic glaze is optional. For a simpler, more traditional preparation, serve the salad with just tomatoes, mozzarella, basil, olive oil, salt, and pepper.
For a keto-friendly version, use balsamic glaze sparingly or omit it because some commercial glazes contain added sugar.
For the freshest texture, assemble and dress the salad shortly before serving.
Store leftovers covered in the refrigerator and consume within about 1 day for the best quality.
Fresh mozzarella is strongly recommended; avoid low-moisture mozzarella intended for pizza.
For the best flavor, allow refrigerated ingredients to lose some of their chill before serving when appropriate.
Drain and pat the mozzarella dry to prevent excess liquid from watering down the salad.
Add basil shortly before serving to keep it fresh and vibrant.
Balsamic glaze is optional. For a simpler, more traditional preparation, serve the salad with just tomatoes, mozzarella, basil, olive oil, salt, and pepper.
For a keto-friendly version, use balsamic glaze sparingly or omit it because some commercial glazes contain added sugar.
For the freshest texture, assemble and dress the salad shortly before serving.
Store leftovers covered in the refrigerator and consume within about 1 day for the best quality.