Caprese salad

A simple salad from Capri with ripe tomatoes, fresh mozzarella, basil, and good olive oil where temperature and excess moisture make the difference between fine and excellent.

• 4 large ripe tomatoes
• 250 to 300 g fiordilatte or buffalo mozzarella
• 1 small bunch basil
• 2 tbsp extra virgin olive oil
• Sea salt flakes or fine sea salt
• Freshly ground black pepper, optional

Method

1. 1
   Let the mozzarella come slightly towards room temperature and slice it just before serving. Dab away excess liquid with kitchen paper.
2. 2
   Slice the tomatoes to roughly the same thickness as the mozzarella and let them drain briefly so the salad does not turn watery.
3. 3
   Arrange the tomato and mozzarella slices overlapping on a platter or on individual plates.
4. 4
   Season the tomatoes lightly with salt. Add black pepper only if you want it.
5. 5
   Tear the basil roughly with your hands and add it just before serving.
6. 6
   Drizzle over the olive oil sparingly so it lifts the ingredients without overpowering them.
7. 7
   Serve immediately, ideally with toasted bread on the side.