Ball of fresh Mozzarellaroom temperature, left whole (Burrata can also be used)
A couple of heirloom tomatoesmulti-colored, if possible cut into a mix of wedges and slices
Handful of cherry tomatoesany color, halved
Fresh basil leavessome torn and some whole
Extra Virgin Olive Oil
Balsamic Syrupalso known as Balsamic Blaze or Glaze, I buy mine at Trader Joe’s
Kosher Salt and Freshly Cracked Pepper
Instructions
Place the ball of mozzarella on the platter. It can be placed in the center or off-center. Surround the cheese with fresh basil leaves. Then scatter the sliced tomatoes around the mozzarella. Sprinkle with salt, pepper, and torn basil. Finish with a drizzle of olive oil and balsamic syrup over top of the cheese and tomatoes. Serve with a large spoon.
Notes
Do not make this recipe too far in advance of serving because sliced tomatoes release a lot of water, and once salted, they release even more water!The fresh Mozzarella can be sliced or cubed instead of served whole but I think it’s fun and different to serve the Mozzarella whole.