Caprese Salad

The whole recipe is buying well and not overthinking it. Ripe tomato, real mozzarella di bufala, and enough basil that you get a leaf in every single bite.

Why the basil matters here. With only three ingredients, basil carries the entire aromatic load. A pinch of chiffonade reads as garnish; a full cup of whole leaves is what makes the plate taste like summer.

Home kitchen · 4 to 6 servings

• 1½ cups Fresh basil leaves, whole and torn
• 2 lb Ripe heirloom or vine tomatoes, thick-sliced
• 1 lb Mozzarella di bufala, sliced ½ inch
• 1/3 cup Extra virgin olive oil, fruity
• 2 tbsp Aged balsamic (optional)
• to taste Flaky sea salt and cracked black pepper

Herb quantities are given in loose cups, not weight — a cup should look like too much before you chop it.

Method

1. 1 Slice the tomatoes 30 minutes ahead, salt them lightly and leave them on a rack. They shed water and concentrate.
2. 2 Bring the mozzarella to room temperature — cold cheese tastes of nothing. Slice it just before plating.
3. 3 Shingle tomato and mozzarella on a cool plate, tucking whole basil leaves between every layer rather than scattering them on top.
4. 4 Finish with olive oil, flaky salt, pepper and a few drops of balsamic. Serve within ten minutes.