Vegetarian Tomato Mozzarella Basil Salad

Total time15 min

Prep time15 min

Cook time0 min

Vegetarian Tomato Mozzarella Basil Salad

Ripe, juicy tomatoes and creamy fresh mozzarella take center stage here, layered together in overlapping slices for a platter that looks as good as it tastes. Torn basil leaves add a fragrant, peppery lift, while a simple whisked dressing of extra-virgin olive oil and red wine vinegar ties everything together without overpowering the fresh flavors. A finishing touch of flaky sea salt and cracked black pepper brings out the natural sweetness of the tomatoes and richness of the cheese. This is a no-cook, five-minute assembly that still feels special enough for a dinner party or a lazy summer lunch. Bright, creamy, and herby in every bite, it's a naturally fitting option for a vegetarian table.

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Ingredients

4 servings

1 ½ lb ripe tomatoes (about 3–4 medium), sliced ¼-inch thick
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
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8 oz fresh mozzarella, sliced ¼-inch thick
½ cup fresh basil leaves, large leaves torn
3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
¼ tsp flaky sea salt, plus more to taste
¼ tsp freshly ground black pepper

Instructions

1
Arrange the tomato and mozzarella slices on a serving platter, alternating and slightly overlapping them in a single layer.
2
Scatter the basil leaves evenly over the tomatoes and mozzarella.

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