📖 Instructions

1. First, gently wash the arugula and pat it dry with a clean kitchen towel or paper towels. We want to ensure there's no excess water that could dilute the flavors later.
2. Slice the fresh mozzarella into 1/4-inch thick rounds. Aim for consistency so each bite has the perfect ratio of cheese to tomato and arugula.
3. Slice the tomatoes into 1/4-inch thick rounds as well, matching the thickness of the mozzarella. A serrated knife can be helpful for slicing tomatoes without crushing them.
4. If you're making homemade pesto, combine fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor. Pulse until you achieve a smooth, vibrant green pesto. Season with salt and pepper to taste. If using store-bought pesto, give it a taste and adjust seasonings if needed.
5. On a large serving platter, arrange the arugula as a base. This peppery green will provide a lovely contrast to the other flavors.
6. Alternate slices of mozzarella and tomato on top of the arugula, slightly overlapping them for an appealing presentation.
7. Drizzle the pesto generously over the mozzarella and tomato slices. Let the pesto seep into every nook and cranny for maximum flavor.
8. Season the salad with a pinch of sea salt and freshly ground black pepper. The salt enhances the sweetness of the tomatoes, while the pepper adds a subtle kick.
9. Drizzle extra virgin olive oil over the entire salad. Use a good quality olive oil for the best flavor.
10. If desired, add a drizzle of balsamic glaze for a touch of sweetness and tang. This is optional but highly recommended!
11. Garnish with fresh basil leaves for an extra pop of color and aroma.
12. Serve immediately and enjoy the delightful combination of flavors and textures. This salad is best enjoyed fresh, so don't let it sit for too long before serving.