Ingredients
Method
- Wash all produce thoroughly under cold running water and pat dry.
- Prepare the tomatoes by slicing cherry tomatoes in half or cutting larger heirloom tomatoes into thick wedges or cubes.
- Place the prepared tomatoes into a large mixing bowl.
- Add fresh mozzarella pearls to the bowl.
- Tear or chiffonade the fresh basil leaves and add them to the bowl.
- Drizzle the extra virgin olive oil over the mixture and sprinkle with sea salt and black pepper.
- Gently toss the salad until the oil coats every piece.
- Transfer the salad to a serving platter and drizzle balsamic glaze over the top before serving.
Notes
For best flavor, do not refrigerate tomatoes. Use room temperature mozzarella for creaminess. Serve immediately for peak freshness.