Ingredients
Tomatoes
- 2.2 lbs (1 kg) fresh ripe tomatoes, a mixture of colors, shapes, and sizes
Mozzarella
- 8.8 oz (250 g / 2 balls) buffalo mozzarella
- 3.5 oz (100 g) bocconcini di mozzarella (baby mozzarella balls)
Other Ingredients
- 1 large handful fresh basil leaves
- Extra virgin olive oil, for drizzling
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
Instructions
- Slice tomatoes: Slice the fresh tomatoes into varying thicknesses. Use a mix of different shapes, sizes, and colors to make the salad more visually appealing and vibrant.
- Slice mozzarella: Cut both the buffalo mozzarella and bocconcini into thick slices. Using a combination adds texture and a more interesting presentation, especially great for serving a crowd.
- Arrange on plate: On a large serving plate, alternate placing one or two slices of tomato followed by slices of mozzarella. Arrange these in a circular pattern around the edge of the plate. Fill the center with chopped cherry tomatoes and baby mozzarella, or continue layering slices if not using cherry tomatoes.
- Add basil and season: Scatter freshly torn basil leaves over the arranged salad. Drizzle generously with high-quality extra virgin olive oil. Season with sea salt flakes and freshly ground black pepper to taste, enhancing all the fresh flavors.
Notes
- Using a variety of tomato colors and shapes not only improves the taste experience but makes the salad visually stunning.
- You can substitute cherry tomatoes for chopped regular tomatoes in the center for a different texture.
- For the best flavor, use fresh buffalo mozzarella and high-quality extra virgin olive oil.
- This salad is best served immediately to enjoy the freshness of the ingredients.
- To make it more filling, you can add a drizzle of balsamic glaze or some crusty bread on the side.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
