Caprese Salad

Ingredients

• 4 Tomato
• 250 g Buffalo mozzarella
• 1 bunch Basil
• 3 tbsp Extra-virgin olive oil
• 1 pinch Salt
• 1 pinch Oregano
• 1 pinch Black pepper

Steps

1. Take all the ingredients out of the fridge at least 30 minutes ahead: caprese is served at room temperature, never cold, so the tomato perfume and the milky sweetness of the mozzarella can fully open up.
2. Wash the ripe tomatoes, pat them dry and slice them about 1 cm thick.
3. Discard the very ends.
4. If they release a lot of liquid, lay them briefly on kitchen paper.
5. Drain the buffalo mozzarella from its liquid and slice it about 1 cm thick as well, so the slices match the tomato in size.
6. On a serving plate, arrange the slices in a fan or a ring, alternating one of tomato with one of mozzarella, slightly overlapping.
7. Tuck whole fresh basil leaves between the slices; tear a few by hand to release their aroma.
8. Season with a pinch of fine salt and, if you like, a light dusting of dried oregano.
9. Add a turn of black pepper to taste.
10. Finish with a generous thread of extra-virgin olive oil drizzled over everything.
11. Serve immediately, without refrigerating again.

Tips

• The dish lives or dies by its three stars, so buy the best you can: a real DOP buffalo mozzarella and tomatoes at the peak of ripeness. Never add balsamic vinegar — it is not part of the original Capri recipe and masks the milk and fruit. Dress and serve at the very last minute, because salt draws water from the tomato and quickly makes the salad weep.