Caprese Salad

  

Ingredients

1 1/2 pounds (675 g) best-quality ripe tomatoes, mixed sizes, at room temperature

 

8 to 12 ounces (225 to 340 g) best-quality fresh mozzarella cheese, torn into bite-size chunks (see notes)

 

extra-virgin olive oil

 

Coarse sea salt

 

Coarsely ground fresh black pepper

 

6 to 8 fresh basil leaves

Directions

Cut tomatoes into an assortment of slices and chunks and spread over a large plate in a single, slightly overlapping layer. Tuck chunks of mozzarella among the tomato pieces. Drizzle generously with extra-virgin olive oil. Sprinkle with coarse sea salt and black pepper. Tear basil leaves into small pieces with your fingertips and spread them on top. Serve immediately. 

Notes

If you have fresh mozzarella from the dairy, do not refrigerate it, as this will cause it to tighten and lose its juicy texture. If you find yourself with refrigerated mozzarella, the best way to restore it to its former glory is by submerging it in warm, salty milk for a spell.

 

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