
Slice the tomato and fresh mozzarella into evenly sized rounds so the salad looks neat and balanced on the platter.


Arrange the tomato slices, mozzarella, and basil leaves in an alternating pattern on a long serving platter, curving the line at the top to create a candy cane shape.


Just before serving, drizzle the pomegranate molasses evenly over the assembled salad for a sweet-tart finish.

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