Scale

3 large ripe tomatoes (or 1 1/2 lbs cherry/grape tomatoes), sliced

8 oz fresh mozzarella cheese, sliced or torn

1/4 cup fresh basil leaves

2 tbsp extra virgin olive oil

1 tbsp balsamic glaze (optional)

1/2 tsp flaky sea salt (or to taste)

1/4 tsp freshly ground black pepper

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Arrange tomato slices on a serving platter, slightly overlapping.

Add slices or torn pieces of fresh mozzarella between the tomatoes.

Scatter fresh basil leaves over the salad.

Drizzle evenly with olive oil and balsamic glaze (if using).

Season with salt and black pepper just before serving.

Use room-temperature tomatoes for the best flavor.
Fresh mozzarella packed in water gives the creamiest texture—pat it dry before slicing.
Add salt at the very end to prevent the tomatoes from releasing excess moisture.