- Drain mozzarella. Cut mozzarella ball in half, then, cut each half of into thin slices.
- Mound salad greens on a large round platter. Arrange cheese and tomatoes on greens alternating and overlapping them. Top with olives and basil. Drizzle with oil, vinegar (or balsamic crema), season with salt and pepper, and serve.
Note: Mozzarella di bufala is sold in our Deli Department.
Recipe Options: Instead of just red tomatoes, make this salad with a mix of different coloured tomatoes, such as red, yellow and orange. Or, when available, make the salad with heirloom tomatoes, which come in a rainbow of colours. For spicy salad, sprinkle each serving of it with a pinch of crushed chili flakes.