|3 to 4||medium ripe tomatoes (about 1 1/2 pounds), sliced 1/4-inch thick|
|1 pound||fresh mozzarella cheese, sliced into 1/4-inch-thick rounds|
|1/2 cup||packed fresh basil leaves|
|Flaky sea salt|
|Freshly ground black pepper|
|2 Tbsp||Pastene Extra-Virgin Olive Oil|
|2 Tbsp||Pastene Balsamic glaze|
- 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.