Ingredients:

• 3 to 4 medium ripe tomatoes (about 1 1/2 pounds), sliced 1/4-inch thick
• 1 pound fresh mozzarella cheese, sliced into 1/4-inch-thick rounds
• 1/2 cup packed fresh basil leaves
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic glaze

Instructions:

• Arrange the Tomatoes and Mozzarella:
  Alternate tomato and mozzarella slices on a platter in a visually appealing pattern.
• Add the Basil:
  Scatter the fresh basil leaves over the arranged slices.
• Season the Salad:
  Sprinkle generously with flaky sea salt and freshly ground black pepper.
• Drizzle and Serve:
  Evenly drizzle with extra-virgin olive oil and balsamic glaze. Serve immediately.

Tips:

• Tomatoes: Look for ripe, seasonal tomatoes for the best flavor. Varieties like heirloom, beefsteak, or cherry tomatoes work wonderfully.
• Mozzarella: Use fresh, whole-milk mozzarella for a rich, creamy taste.
• Balsamic Glaze: Balsamic glaze adds a perfect sweet and tangy finish. You can either make your own or purchase it from the store.

Pairings:

• Zucchini Butter Pasta
• Grilled Chicken Thighs
• Pesto Pasta
• Grilled Corn on the Cob

Nutrition