3 large vine-ripened tomatoes, 1/4" thick slices
1 pound fresh mozzarella, 1/4" thick slices
1/2 cup fresh basil leaves, whole
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt & fresh ground black pepper
On your preferred serving platter, form the base of the salad by alternating slices of tomato and mozzarella and putting a basil leaf or two between each layer.
Once all the tomato and mozzarella has been used, drizzle the salad with extra virgin olive oil and balsamic vinegar so that all the layers have been seasoned.
Season the top of the salad with a generous pinch of Kosher salt and fresh ground black pepper, to taste.
Garnish with more whole or julienned fresh basil leaves, and serve immediately from the platter, making sure each served portion has at least 2 layers of tomato and mozzarella.
Pro-tip: For a thicker, sweeter dressing, use a balsamic vinegar reduction on the salad instead of regular balsamic vinegar. Gently simmer your balsamic vinegar in a small sauce pan over medium-low heat until the vinegar becomes thick and syrupy.
Pro-tip: Other tomatoes, like plum, cherry and Roma, while not "traditional," would also taste fantastic in this dish!