Ingredients:

  • 4 large ripe tomatoes (Beefsteak, heirloom, or Roma work well), about 1 lb (450g)
  • 8 oz (225g) fresh mozzarella, preferably buffalo mozzarella
  • 1/4 cup fresh basil leaves, washed and dried
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze (optional)
  • Sea salt and freshly ground black pepper, to taste

Instructions:

  1. Thinly slice the tomatoes, about 1/4 inch (6mm) thick.
  2. Similarly, slice the mozzarella into 1/4 inch (6mm) thick rounds.
  3. Arrange the tomato and mozzarella slices alternately on a platter or individual plates, slightly overlapping.
  4. Tuck fresh basil leaves between the tomato and mozzarella slices.
  5. If using store-bought balsamic glaze, skip to step 6. If making homemade balsamic glaze, combine ½ cup (120 ml) balsamic vinegar and 1 tbsp (15 g) brown sugar in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-10 minutes, or until thickened to a syrupy consistency. Let cool slightly.
  6. Drizzle with extra virgin olive oil and balsamic glaze (if using). Season generously with sea salt and freshly ground black pepper.
  7. Serve immediately or chill for 15 minutes to allow the flavors to meld.