|3 to 4||medium ripe tomatoes (about 1 ½ pounds), sliced 1/4-inch thick|
|1 lb||fresh mozzarella cheese, sliced into ¼"rounds|
|½ cup||fresh basil leaves, packed|
|2 Tbsp||Pastene Extra-Virgin Olive Oil|
|2 Tbsp||Pastene Balsamic Glaze|
|salt to taste|
|pepper to taste|
- Place the tomatoes and mozzarella on a platter. Arrange tomatoes and mozzarella on a platter in an alternating pattern.
- Top with the basil leaves. Scatter the basil leaves over the tomatoes and mozzarella.
- Season with flaky salt and black pepper. Sprinkle with a generous pinch of flaky salt and several grinds of black pepper, to taste.
- Drizzle with olive oil and balsamic glaze. Drizzle the olive oil and balsamic glaze over the tomatoes, mozzarella, and basil. Serve immediately.