Caprese Salad

Ingredients

• Ripe tomatoes 4 large (500 g)
• Fresh mozzarella 250 g
• Fresh basil leaves 15 g
• Extra-virgin olive oil 3 tbsp
• Flaky sea salt 1/2 tsp
• Black pepper to taste

Instructions

1. 1

   Take the mozzarella out of the fridge 30 minutes before serving; keep the tomatoes at room temperature.

2. 2

   Drain the mozzarella and pat it dry with paper towels.

3. 3

   Core the tomatoes and cut them into 1 cm slices.

4. 4

   Cut the mozzarella into 1 cm slices.

5. 5

   Arrange the tomato and mozzarella slices on a platter, alternating and overlapping them, and tuck the basil leaves between the slices.

6. 6

   Season with the salt and pepper, then drizzle the olive oil evenly over the top.

7. 7

   Serve right away, before the tomatoes release their juice.