This iconic Italian salad celebrates the simplicity of summer with ripe tomatoes, creamy mozzarella, and fragrant basil united by peppery olive oil and tangy balsamic vinegar. With just a handful of premium ingredients, this dish proves that sometimes the most elegant meals require minimal effort. Perfect as a light starter or refreshing side, it's a celebration of Mediterranean flavors on a plate.
⏱️15 min
📊Easy
👥4 servings
🍽️Starter
vegetarianquicklightbudget-friendly
Ingredients
500 gripe tomatoes
250 gfresh buffalo mozzarella
20 leavesfresh basil leaves
60 mlextra virgin olive oil
30 mlbalsamic vinegar
5 gsea salt
2 gblack pepper
Instructions
1PREPARE THE TOMATOES: Rinse the ripe tomatoes under cool water and pat them dry with paper towels to remove excess moisture, which will prevent the salad from becoming watery. Using a sharp knife, slice the tomatoes into ¼-inch thick rounds, working on a cutting board. Remove any excess seeds with your fingers if desired, as this helps keep the salad from becoming too wet. Choose tomatoes that yield slightly to pressure but are still firm—overripe tomatoes will fall apart during assembly.
2PREPARE THE MOZZARELLA: Remove the buffalo mozzarella from its container and gently drain any excess liquid by carefully pouring it off. Using a sharp knife that you've dampened with water (this prevents the cheese from sticking), slice the mozzarella into ¼-inch thick rounds that roughly match the size of your tomato slices. Work gently and methodically, as buffalo mozzarella is delicate and can tear easily. Pat the slices with a clean paper towel to remove any additional moisture.
3ARRANGE THE SALAD: On a large serving platter or individual plates, begin creating an alternating pattern by layering a tomato slice, then a mozzarella slice, overlapping them slightly like roof tiles. Continue this pattern with all remaining tomatoes and mozzarella, creating visual appeal with the contrasting red and white. Arrange the basil leaves between and on top of the layered tomatoes and cheese, distributing them evenly across the plate for both flavor and presentation. This arrangement showcases each ingredient beautifully and ensures every bite contains all three main components.
4SEASON GENEROUSLY: Sprinkle the sea salt and freshly ground black pepper over the entire salad, using about 5 grams of salt and 2 grams of pepper distributed evenly across the surface. The salt should taste pleasantly briny but not overwhelming—taste as you go and adjust to your preference. Fresh black pepper adds a subtle heat that complements the sweetness of the tomatoes and richness of the mozzarella. Don't be afraid to season generously, as fresh salads require more seasoning than cooked dishes.
5DRIZZLE WITH OIL: Pour the extra virgin olive oil in a thin, slow stream over the entire salad, using about 60 milliliters total, which should create a light coating without pooling excessively. The high-quality olive oil is essential here—taste it beforehand to ensure it has a pleasant fruity or peppery character. Allow the oil to settle for a moment before serving, as this helps the flavors integrate slightly. The olive oil adds richness and helps the flavors meld together beautifully.
6FINISH WITH BALSAMIC: Just before serving, drizzle the balsamic vinegar in a thin stream across the salad, using approximately 30 milliliters, or add it according to your taste preference and the quality of your vinegar. The balsamic adds a sweet-tart complexity that brings all the flavors together harmoniously. Serve immediately while the ingredients are still at room temperature and the basil is at its most aromatic. For best results, this salad should be assembled and served within 30 minutes of preparation to maintain the fresh texture of the mozzarella and tomatoes.