1 1/2 to 2 pounds heirloom tomatoes, cored and sliced 1/4 to 1/3-inch thick (a serrated knife works best for slicing tomatoes)
Coarse salt like kosher salt or sea salt
1 bunch fresh basil, leaves carefully chopped or torn as not to bruise
8 ounces, fresh mozzarella cheese, sliced
1 tablespoon extra virgin olive oil
Dash of balsamic vinegar (optional)
Freshly ground black pepper


1.Salt the tomatoes: Sprinkle salt lightly over the tomato slices.
2.Assemble the salad: Assemble the salad by arranging alternating slices of tomatoes, basil leaves, and mozzarella slices.
3.Dress the salad: Drizzle extra virgin olive oil over the salad. Add a dash of balsamic vinegar, if using. Sprinkle lightly with pepper.

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