10 minutes
A classic Italian salad combining the fresh flavors of heirloom tomatoes, creamy buffalo mozzarella, and aromatic basil leaves, finished with a drizzle of extra-virgin olive oil.
Buffalo Mozzarella, sliced
0 lb
Heirloom Tomatoes, sliced
each
bunch
Flaky Sea Salt
to taste
to taste
Extra Virgin Olive Oil, for drizzling
to taste
1. Prep Mozzarella
While the mozzarella is still cold, cut it into 1/4-inch thick slices. Place the slices on a plate, cover loosely, and set aside to reach room temperature.
2. Prep Tomatoes
Slice the tomatoes into 1/4-inch to 1/2-inch thickness. Lay them out in a single layer on your cutting board and sprinkle them generously with flaky sea salt.
3. Assemble Salad
On a large serving platter, overlap the slices of mozzarella and tomato. Tuck whole basil leaves among the layers. If there are any tomato juices left on the cutting board, drizzle them over the assembled salad.
4. Finish & Serve
Sprinkle the salad with additional flaky sea salt and coarse black pepper. Generously drizzle high-quality extra-virgin olive oil over the top. Garnish with the reserved basil leaves.
Add slices of prosciutto, grilled chicken, or flaked salmon on top of the salad to turn it into a more substantial meal.
While buffalo mozzarella is traditional, you could try burrata for a creamier texture or a smoked mozzarella for a subtle smokiness. Alternatively, a good-quality feta can add a briny contrast.
Swap out the fresh basil leaves for a dollop of homemade pesto. The pesto can be traditional basil or variations like arugula, kale, or sundried tomato pesto.
Instead of the traditional basil, try using fresh mint, oregano, or a combination of herbs like thyme and marjoram. You can also infuse the olive oil with these herbs for a couple of hours before drizzling it over the salad to intensify the flavors.
Use high-quality, slow-roasted or sun-dried tomatoes in oil, and replace the mozzarella with a more seasonal cheese like burrata or even a soft goat cheese.
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