Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Tomato, Mozzarella, and Basil Salad Gluten Free

Prep Time: 5 to 15 minutesMakes: 8 servings

Succulent tomatoes and soft and creamy fresh mozzarella drizzled with basil and olive oil.


  • 8 medium perfectly ripe tomatoes
  • Salt to taste
  • 16 slices (¼ inch thick) fresh mozzarella
  • 8 basil leaves, washed and dried
  • Freshly ground pepper
  • Extra virgin olive oil


  • Core and cut the tomatoes into ¼ inch thick slices. If you like, lay them on a board and sprinkle them lightly with salt. Set the board at an angle so the liquid can drain into the sink (or a bowl, it makes a refreshing drink).
  • Layer tomatoes, mozzarella, and basil on a platter or four individual plates. Sprinkle with salt and pepper, drizzle with olive oil, and serve.
  • This is barely more than the three ingredients listed above, so all three must be of excellent quality. Mark Bittman likes to salt the tomatoes a little bit before assembling the salad - it removes some of their excess liquid - but it isn't strictly necessary.
Taken from: "How to Cook Everything," by Mark Bittman