Tomato Mozzarella Basil Salad (Printer-Friendly)

Layered tomato and mozzarella with fresh basil, olive oil, and balsamic glaze.

# What You'll Need:

→ Produce

01 - 3 large ripe tomatoes, sliced into 1/4 inch rounds
02 - 1/4 cup fresh basil leaves

→ Dairy

03 - 8 oz fresh mozzarella cheese, sliced into 1/4 inch rounds

→ Condiments

04 - 2 tbsp extra-virgin olive oil
05 - 1-2 tbsp balsamic glaze

→ Seasonings

06 - Sea salt, to taste
07 - Freshly ground black pepper, to taste

# How to Prepare:

01 - Alternate tomato and mozzarella slices on a large serving platter, arranging them in a circular or linear pattern with slight overlaps for an attractive presentation.
02 - Tuck whole or torn fresh basil leaves between the tomato and mozzarella slices, distributing evenly throughout the arrangement.
03 - Using a small spoon, drizzle extra-virgin olive oil evenly over the entire salad. Follow with balsamic glaze, creating an artistic crosshatch pattern if desired.
04 - Sprinkle sea salt and freshly ground black pepper generously over the salad. Serve immediately at room temperature for optimal flavor.

# Expert Advice:

01 -
  • It comes together in under 10 minutes but looks like something from a fancy Italian restaurant
  • The combination of ripe tomatoes and fresh mozzarella is pure magic on a summer evening
02 -
  • Never refrigerate fresh mozzarella if you can help it, it loses that creamy texture we all love
  • The balsamic glaze should be drizzled, not poured, so you get those beautiful dark lines running through everything
03 -
  • Let everything sit at room temperature for 30 minutes before serving, the flavors will thank you
  • If you only have regular balsamic vinegar, simmer it on low until it reduces by half for an instant glaze
Go Back