Scale

1½ lbs ripe tomatoes (3–4 medium), sliced ¼” thick

12–16 oz fresh mozzarella, sliced ¼” thick

1 bunch fresh basil (about ⅓ cup leaves)

3 Tbsp extra virgin olive oil (for drizzling)

½ tsp sea salt, or to taste

¼ tsp black pepper, or to taste

2 Tbsp balsamic glaze (optional, to taste)

On a platter, layer tomato slices with mozzarella slices tucked between.

Add fresh basil leaves between each slice so all layers show beautifully.

Sprinkle generously with salt and pepper.

Drizzle olive oil over the top, followed by balsamic glaze if using.

Serve fresh and enjoy every bite!