Ingredients
2 pounds sweet ripe tomatoes, sliced, quartered, or halved
1 small shallot, thinly sliced
8 ounces Ciliegine fresh mozzarella, drained
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 1/2 teaspoons flaky sea salt or kosher salt
1/4 teaspoon black pepper
1/4 teaspoon red chile flakes
1 cup fresh basil leaves, thinly sliced, plus more whole leaves for serving
Instructions
Combine the tomatoes, shallot, and mozzarella with the olive oil, balsamic vinegar, salt, pepper, and red pepper flakes in a large bowl. Toss gently and let sit at room temperature for 15 minutes.
Taste and add more salt, pepper, or balsamic vinegar if needed.
Stir in the sliced basil and toss again.
Serve in the bowl or arrange on a platter with extra basil leaves for garnish.
Notes
Use a mix of tomato colors and sizes for the best presentation. Add the basil right before serving to keep it fresh. Store without the basil in an airtight container in the fridge for up to 2 days — the flavor only improves the longer it marinates.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegan