Tomato Basil Mozzarella Salad

Servings: 4


  • 4 medium, tomatoes – ripe
  • 1/2 pound, mozzarella cheese – preferably fresh buffalo
  • 8 leaves, basil – chiffonade
  • il Fustino Basil Olive Oil
  • kosher salt
  • freshly ground pepper


Quarter tomatoes and remove seeds.

Break up mozzarella cheese into bite-sized chunks

Roll up basil into small cigar-shaped roll and slice thinly.

Combine all in a large bowl. Drizzle with Basil Olive oil and sprinkle with kosher salt and fresh ground black pepper. Toss and serve immediately.