Ingredients:

  • 3 large Heirloom or Beefsteak tomatoes (approx. 1.5 lbs)
  • 8 oz Fresh Mozzarella di Bufala or Fior di Latte
  • 1 large bunch fresh Italian large-leaf basil (approx. 15–20 leaves)
  • 0.5 tsp Flaky sea salt
  • 0.25 tsp Freshly cracked black peppercorns
  • 3 tbsp Extra virgin olive oil

Instructions:

  1. Slice the heirloom tomatoes into 1/4 inch thick rounds. Arrange them on a paper towel for two minutes and sprinkle lightly with the sea salt to draw out excess moisture and concentrate flavor.
  2. Slice the fresh mozzarella into rounds slightly thinner than the tomato slices. Ensure the mozzarella is at room temperature for the best texture.
  3. On a large serving platter, create an overlapping shingle pattern by alternating a tomato slice, a mozzarella slice, and a large hand-torn basil leaf.
  4. Drizzle the extra virgin olive oil in a slow, steady stream over the entire platter.
  5. Finish the salad by drizzling the balsamic glaze over the top and adding the freshly cracked black peppercorns.