This is summer in its purest form. When Virginia Beach farmers markets overflow with heirloom tomatoes in July — striped, purple, orange, crimson — this is the only recipe you need. Ripe tomatoes layered with fresh mozzarella and fragrant basil, finished with aged balsamic and good olive oil. The ingredients do all the work.
Combine balsamic vinegar and honey in a small saucepan. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, for 12–15 minutes until reduced by half and thick enough to coat a spoon. It will thicken further as it cools. Let cool completely.
Slice larger tomatoes into ¼-inch rounds. Halve or quarter smaller ones. If the tomatoes are particularly watery, let them sit on a paper towel for 5 minutes to drain slightly.
Drain the mozzarella and slice into rounds roughly the same thickness as the tomatoes. If using burrata, simply tear it open over the salad at the end.
On a large platter, alternate and overlap slices of tomatoes and mozzarella in a loose, organic pattern — not rigid rows. Tuck fresh basil leaves between the layers.
Drizzle everything with good olive oil. Season liberally with flaky sea salt and cracked pepper — tomatoes need more salt than you think. Finish with a generous zigzag of the balsamic glaze.
This salad should never be cold — room temperature is where it shines. Serve within 30 minutes of assembly with crusty bread to soak up all the juices.
For 4 servings
Balsamic Glaze
