Ingredients

1 pint mixed cherry tomatoes preferable heirloom , halved

7 tablespoon Extra virgin olive oil divided

Flaky sea salt

2 pounds medium and large tomatoes preferible hairloom , cut into thin slicesor wedges or wedges

8 ounces bufalo mozzarella or mozzarella, room temperture , torn into pieces

coarsely ground black pepper . Small basil leaves and toasted country bread ( for serving)

Method

Toss cherry tomatoes with 1 teasepoon with 1 teasepoon oil in a small bowl season with salt

Arrange tomato slices in platter . arrange mozzarella over tomatoes ; lightly season mozzarella with salt . Spoon cherry tomatoes over salad and drizzle with 6 tablespoon with pepper . Let stand 30 minutes over salad and drizzle with 6 tablespoon oil , season with and pepper . Let stand 30 minutes and 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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