
Slice the tomato and fresh mozzarella into even rounds about 1/4 inch thick so they stack neatly and look uniform on the platter.


Arrange the tomato slices, mozzarella slices, and basil leaves in alternating layers on a long serving platter, curving the row at one end to create a candy cane shape.


Just before serving, drizzle the pomegranate molasses lightly and evenly over the arranged salad.

Serve immediately as an appetizer, with crackers on the side if desired.





