Ingredients
Tomatoes
- 2 large heirloom tomatoes, cut into slices or wedges
- 1 pint cherry or grape tomatoes (any color), halved
Cheese
- 8 oz fresh mozzarella, hand ripped or torn
Seasonings and Garnish
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- Basil leaves, for garnish
Basil Vinaigrette
- ½ cup basil vinaigrette (prepared separately or store-bought)
Instructions
- Make the basil vinaigrette. Prepare the basil vinaigrette if it has not already been made; this will infuse the salad with fresh herbaceous flavors that complement the tomatoes and mozzarella perfectly.
- Assemble the salad. Arrange the sliced heirloom tomatoes or wedges on a large platter or serving plate. Add the halved cherry or grape tomatoes evenly over the surface. Season the tomatoes generously with flaky sea salt to enhance their natural sweetness, and allow them to rest for about 10 minutes to let the flavors develop. After resting, scatter the torn pieces of fresh mozzarella over the top.
- Dress the salad. Drizzle the prepared lemon basil vinaigrette over the tomatoes and mozzarella generously. If desired, season with freshly ground black pepper for a subtle heat. Garnish with fresh basil leaves to add color and aroma. Serve immediately or within 1 to 2 hours for the best flavor and freshness.
Notes
- Allowing the tomatoes to rest after salting intensifies their flavor and slightly softens them.
- Use a mix of colorful heirloom and cherry tomatoes for a visually appealing salad.
- Fresh mozzarella is preferred for its creamy texture and mild flavor.
- The salad is best served fresh but can be stored for up to 2 hours before serving.
- Basil vinaigrette can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
