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Heirloom Tomatoes With Basil & Buffalo Mozzarella - A Simple, Fresh Classic

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Heirloom tomatoes (3–4 medium, mixed colors and varieties)
  • Buffalo mozzarella (8–10 ounces), drained
  • Fresh basil leaves (a large handful)
  • Extra-virgin olive oil (2–3 tablespoons), the best you can find
  • Flaky sea salt (to taste)
  • Freshly ground black pepper (to taste)
  • Balsamic vinegar or balsamic glaze (optional, 1–2 teaspoons)
  • Lemon zest (optional, a light sprinkle for brightness)
  • Crusty bread (optional, for serving)

Method
 

  1. Choose and prep your tomatoes: Pick ripe but firm heirloom tomatoes. Rinse gently, pat dry, and slice into thick rounds or wedges. If there’s a lot of juice, let the slices sit on a paper towel for a minute.
  2. Drain the mozzarella: Remove the buffalo mozzarella from its liquid. Tear it into large, rustic pieces. Tearing creates more nooks and crannies for olive oil and juices.
  3. Arrange the plate: On a large platter, alternate layers of tomato slices, torn mozzarella, and whole basil leaves. Don’t pack it too tight—leave space so everything breathes.
  4. Season generously: Sprinkle with flaky sea salt and black pepper. Season the tomatoes directly so their flavor pops.
  5. Finish with olive oil: Drizzle extra-virgin olive oil over the entire plate. Use enough to lightly gloss the tomatoes and cheese.
  6. Add optional accents: If you like, add a light drizzle of balsamic or balsamic glaze, and a bit of lemon zest for lift. Keep it minimal so the tomatoes stay front and center.
  7. Serve right away: This salad is best at room temperature. Serve with crusty bread to mop up the juices and oil.