Instructions

1. 1

   If using larger tomatoes, slice them into 1/4 to 1/2-inch thick rounds or wedges. If using cherry or grape tomatoes, simply halve them.

2. 2

   Gently drain fresh mozzarella balls. Halve or quarter bocconcini, or slice larger mozzarella to similar thickness as tomatoes.

3. 3

   Tear or roughly chop fresh basil leaves.

4. 4

   Arrange tomato slices or halves artfully on a serving platter or individual plates.

5. 5

   Distribute the mozzarella amongst the tomatoes on the platter.

6. 6

   Scatter torn basil leaves generously over the tomatoes and mozzarella.

7. 7

   Evenly drizzle extra virgin olive oil over the entire salad.

8. 8

   Lightly sprinkle with sea salt and freshly ground black pepper to taste.

9. 9

   Drizzle balsamic glaze generously over the salad.

10. 10

    Serve immediately.