Ingredients
4 medium ripe tomatoes (heirloom or vine-ripened; cherry tomatoes may be substituted)
8 oz fresh mozzarella cheese (buffalo or cow milk)
10–12 fresh basil leaves, torn or thinly sliced
5–6 tablespoons extra virgin olive oil
1 teaspoon salt (or to taste)
Freshly ground black pepper (to taste)
2/3 cup pitted olives (green or black, such as Kalamata) (ensure they are pitted and free of alcohol or pork-based brines)
Instructions
Prepare ingredients: Wash and dry the tomatoes and basil leaves. Cut the tomatoes into slices or chunks, depending on preference.
Cut the mozzarella into slices or cubes that match the size of the tomato pieces.
In a large salad bowl, arrange the tomatoes and mozzarella in alternating layers or interspersed.
Sprinkle torn basil leaves over the top.
Pour 3-4 tablespoons of extra virgin olive oil over the salad.
Sprinkle with salt and freshly ground black pepper, to taste.
Top with the pitted olives.
Gently toss the ingredients to combine just before serving, ensuring all components are evenly coated with oil and seasoning.
Serve at room temperature or chilled, as a fresh and vibrant Mediterranean salad.
Notes
Use in-season tomatoes for the best flavor and sweetness.
If you prefer a more vibrant presentation, serve the ingredients on a platter instead of a bowl.
Taste and adjust the seasoning before serving to tailor the balance of acidity and saltiness to personal preference.
Store any leftovers in an airtight container in the refrigerator for up to 24 hours.
- Prep Time: 15
- Category: Mediterranean Table
- Method: Tossing / Assembly
- Cuisine: Mediterranean
- Diet: Dairy (contains mozzarella), vegetarian (no pork, bacon, ham, or alcohol)
Nutrition
- Serving Size: 1 serving (¼ of the recipe)
- Calories: 170
- Sugar: 6g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg