A fresh, no-cook Italian tricolor classic. Juicy tomato, creamy mozzarella, and fragrant basil come alive with good olive oil: simple, clean, and the kind of dish that disappears from the platter faster than you expect.
Drain the mozzarella well and gently pat it dry with paper towels; then wash and dry the tomatoes. Slice both about 8 to 10 mm thick, enough to hold their shape and stay juicy without falling apart during assembly.
Alternate the tomato and mozzarella slices on a platter. Add the basil at the very end, whole or lightly torn by hand; drizzle with the olive oil and sprinkle the salt mainly over the tomato. It should look glossy, not drenched in oil. Serve right away, cool but not ice-cold. If the tomato is juicy, the mozzarella creamy, and the basil still vibrant, you nailed it. And that's it! 🧡
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