Description
A fresh Italian classic combining ripe tomatoes, creamy mozzarella, and aromatic basil, drizzled with extra-virgin olive oil.
Ingredients
Scale
- 600 g ripe tomatoes (about 4 medium)
- 250 g fresh mozzarella (preferably buffalo or high-quality cow milk)
- 20–30 fresh basil leaves
- 30 ml extra-virgin olive oil (2 tbsp)
- 15 ml balsamic glaze or reduction (1 tbsp, optional)
- 1/2 tsp flaky sea salt (such as Maldon)
- Freshly ground black pepper to taste
- 1 small garlic clove, thinly sliced (optional, for rubbing the serving plate)
Instructions
- Choose and prepare the tomatoes: Slice tomatoes into 6–8 mm rounds, pat slices gently with paper towels to remove excess juice. Timing: 4–5 minutes.
- Slice the mozzarella: Slice mozzarella into 6–8 mm rounds, let it sit at room temperature for 20–30 minutes before slicing. Timing: 2–3 minutes active, plus warm-up time.
- Layer the ingredients: On a platter, alternate tomato and mozzarella slices, insert basil leaves between slices or scatter on top. Timing: 3–4 minutes.
- Season gently: Sprinkle flaky sea salt evenly over the salad and grind fresh black pepper over the top. Timing: 1 minute.
- Dress the salad: Drizzle extra-virgin olive oil and optionally add balsamic glaze in a few lines. Timing: 30–60 seconds.
- Rest briefly and serve: Let the plate rest for 5–10 minutes at room temperature to let flavors marry.
Notes
Use room-temperature mozzarella for best flavor. Store components separately to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 11g
- Cholesterol: 40mg