Description
A fresh, simple salad showcasing ripe tomatoes, creamy mozzarella, and aromatic basil, perfect for summer.
Ingredients
Scale
- 800 g ripe tomatoes (about 4 medium)
- 250 g fresh mozzarella (8.8 oz), sliced
- 30 g fresh basil leaves (about 1 packed cup)
- 45 ml extra-virgin olive oil (3 tbsp)
- 15–30 ml aged balsamic or balsamic glaze (1–2 tbsp), optional
- 1/2 tsp kosher salt (or 1/4 tsp Morton’s)
- Freshly ground black pepper, to taste
- Flaky sea salt, for finishing (optional)
Instructions
- Chill the mozzarella and prep tomatoes: Remove mozzarella from the fridge and let it sit for 5 minutes. Slice tomatoes into 6–8 mm (1/4–1/3 inch) rounds and pat dry.
- Salt the tomato slices: Arrange tomato slices on a plate, sprinkle with salt and let sit for 3–5 minutes to pull out juice.
- Slice the mozzarella and layer: Slice mozzarella to match tomato thickness. Alternate layering tomato, mozzarella, and basil leaves on a platter, leaving space between slices.
- Finish with oil, balsamic, and pepper: Drizzle olive oil and balsamic over the salad, and grind black pepper to taste.
- Garnish and serve immediately: Tuck remaining basil leaves between slices and serve promptly for best freshness.
Notes
For a vegan version, replace mozzarella with firm tofu or plant-based mozzarella. Assemble just before serving to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 12g
- Cholesterol: 35mg