Juicy ripe tomatoes and creamy fresh mozzarella get layered into an elegant overlapping pattern, then showered with torn basil leaves for a burst of color and fragrance. A quick whisk of extra-virgin olive oil and red wine vinegar makes a bright, simple dressing that pulls everything together without masking the fresh flavors. Flaky sea salt and a crack of black pepper are all this platter needs to feel finished — no fussy sauces, no hidden thickeners, just clean, straightforward ingredients doing the work. It comes together in minutes and serves beautifully as a starter or side, making it an easy, reliable choice for a gluten free table.
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Arrange the tomato and mozzarella slices on a serving platter, alternating and slightly overlapping them in a single layer.
Scatter the basil leaves evenly over the tomatoes and mozzarella.
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