When I’m after something light but not boring, I slice up real ripe tomatoes (the kind that smell like summer) and a ball of mozzarella, then layer them on a plate with torn basil. Nothing fancy—just stack, tuck, repeat. Olive oil goes on first, then a small pinch of salt and a few turns of the pepper mill. Honestly, that alone is pretty much dinner.
I let a bit of balsamic bubble on low until it paints a light stripe on the spoon, then off the heat. A light drizzle over the salad (go easy) is all it needs. It perks things up without taking over.
Little nudge: salt the tomato slices for a minute first and let them drip on a paper towel; they taste sweeter. And use the mozzarella at room temp—trust me, it’s creamier.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Assembly
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Slice the ingredients
Carefully slice the tomatoes and mozzarella into even, bite-sized rounds to ensure a balanced flavor in each bite.
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Layer the salad
Alternate slices of tomato and mozzarella on a serving plate, tucking basil leaves between the layers for a pop of color and aroma.
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Dress the salad
Drizzle olive oil evenly over the salad, then add a gentle swirl of balsamic glaze. Sprinkle with salt and freshly ground black pepper to taste.
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Serve immediately
This salad is at its best when served fresh, allowing the natural flavors to shine through.
Note: This salad is best enjoyed immediately for the freshest flavors.
Updated: August 30, 2025