Ripe, juicy tomatoes and creamy fresh mozzarella get layered in overlapping slices, then scattered with crumbled feta, briny Kalamata olives, and delicate ribbons of red onion. A bright dressing of olive oil, lemon juice, red wine vinegar, and dried oregano gets whisked to a light emulsion and poured over the whole platter, with fresh basil tucked throughout for that classic herbal lift. A finishing pinch of flaky sea salt brings every bite into focus, from the tang of the cheese to the sweetness of the tomatoes. It's an easy, no-cook platter that comes together in minutes and looks stunning on the table. This kind of simple, produce-forward salad is a natural fit for a gluten free spread, whether you're serving it as a starter or alongside a main.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until combined and slightly emulsified.
Arrange the tomato and mozzarella slices in alternating, overlapping layers across a large serving platter.
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