Ingredients
Scale
- 2 Beefsteak tomatoes, sliced
- ½ cup grape tomatoes, halved
- 8 oz. fresh mozzarella, sliced in ¼ inch slices
- 1 tsp. olive oil (taste it first and make sure you like the taste of it. See Tip #6 here for tasting the oil)
- ½ tsp. coarse flaky sea salt
- ¼ tsp. coarse black pepper
- 8 fresh basil leaves
Instructions
- Arrange tomato and mozzarella slices in a single alternating and overlapping layer on a serving platter. Sprinkle with olive oil, sea salt salt, and coarse pepper.
- Using hands, tear up basil leaves and let them fall onto the salad. Do not add a balsamic vinegar reduction.