Ingredients

  • 1 pint mixed cherry tomatoes, preferably heirloom, halved
  • 7 tablespoons (or more) extra-virgin olive oil, divided
  • Flaky sea salt
  • 2 pounds mixed medium and large tomatoes, preferably heirloom, cut into thin slices and/or wedges
  • 8 ounces buffalo mozzarella or mozzarella, room temperature, torn into pieces
  • Coarsely ground black pepper
  • Small basil leaves and toasted country bread (for serving)


Recipe preparation

  • Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt.
  • Arrange tomato slices on a platter, slightly overlapping; season generously with salt. Arrange mozzarella over tomatoes; lightly season mozzarella with salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper. Let stand 30 minutes to let flavors meld and release juices from tomatoes and mozzarella.
  • Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.

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