Nutritional values are estimates per serving
Ripe tomatoes. Fresh mozzarella. Really good olive oil. Zero cooking, maximum impressiveness. This is what summer tastes like.
A note from us
Always use fresh buffalo mozzarella rather than the block supermarket variety — it has a creamier, more delicate flavour and the texture is completely different. Tear it by hand rather than cutting it with a knife — tearing creates irregular edges that hold the dressing better. Basil should be torn at the last second rather than chopped. A knife bruises the leaves and turns them black within minutes. Tear them with your fingers just before serving.
What you need 🛒
How to make it 👨🍳
Slice the Large ripe vine or heirloom tomatoes into rounds about 1 cm thick.
Tear the Fresh buffalo mozzarella to roughly the same thickness.
Arrange them on a flat plate in alternating slices, overlapping slightly. Tuck Fresh basil leaves in between the slices as you go.
Drizzle very generously with Extra virgin olive oil — this is not the moment for caution.
Season with Flaky sea salt and Freshly ground black pepper.
Leave to sit at room temperature for 5 minutes before serving. Cold mozzarella straight from the fridge has no flavour — never skip this rest.
