Ingredients
Units
Scale
- 2 Beefsteak tomatoes, sliced
- 1/2 cup grape tomatoes, halved
- 8 oz. fresh mozzarella, sliced in 1/4 inch slices
- 1 tsp. olive oil (taste it first and make sure you like the taste of it)
- 1/2 tsp. coarse flaky sea salt
- 1/4 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, and coarse pepper.
- Using hands, tear up basil leaves and let them fall onto the salad. Do not add a balsamic vinegar reduction.
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