Test Duplicate 24

Ingredients

11 1/4 medium heirloom tomatoes assorted colors, sliced 1/4-inch thick
18 oz fresh mozzarella (preferably mozzarella di bufala) sliced into rounds
1 1/8 cup fresh basil leaves torn or left whole
6 3/4 tbsp extra-virgin olive oil
3 3/8 tbsp balsamic glaze (or reduction)
2 1/4 tsp flaky sea salt (or to taste)
1 1/8 tsp freshly ground black pepper
2 1/4 tbsp capers or Kalamata olives thinly sliced (Optional Mediterranean twist)
A sprinkle of dried oregano (Optional Mediterranean twist)

Description

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Serving Size

9 people

Cuisine(s)

Italian

Food Allergies

Milk (Dairy)

Meal Type

Lunch or Dinner

Instructions

Prep ingredients: Slice the heirloom tomatoes and mozzarella into even rounds. Gently pat the mozzarella dry with a paper towel to remove excess moisture.
Arrange: On a large serving platter, alternate slices of tomato and mozzarella in a shingled pattern. Tuck basil leaves between the layers for pops of green.
Mediterranean twist: Scatter capers or olive slices over the salad. If desired, lightly dust with dried oregano for an herby kick.
Season: Drizzle generously with extra-virgin olive oil and balsamic glaze. Sprinkle with flaky sea salt and freshly cracked black pepper.
Serve immediately: Best enjoyed at room temperature, when tomatoes are most flavorful.