Caprese Salad with Fresh Mozzarella and Basil

Ingredients

For the recipe

• 600 g ripe medium or large tomatoes, cored
• 250 g fresh whole-milk mozzarella packed in water or brine, weighed after draining
• 15 g fresh basil leaves, approximately a generous small handful
• 2 tablespoons extra-virgin olive oil (30 ml; approximately 27 g)
• 1/4 teaspoon fine sea salt (approximately 1.5 g)
• 1/4 teaspoon freshly ground black pepper (approximately 0.5 g)

Instructions

1. Drain the mozzarella in a sieve for 5 minutes while preparing the tomatoes. Pat the outside gently with a clean paper towel; do not squeeze the cheese. Use fresh, soft mozzarella rather than a firm low-moisture block.
2. Wash and dry the tomatoes and basil. Handle the basil gently and pat dry so water does not dilute the olive oil. Keep smaller leaves whole and reserve larger ones for tearing at the end.
3. Slice the tomatoes into rounds approximately 6-8 mm thick. Lay them on a large platter or four individual plates and season with the measured sea salt. Leave for 3-5 minutes to draw out a small amount of juice.
4. Cut the drained mozzarella into slices of similar thickness. Slip the cheese between the tomato slices, arranging them in overlapping rows or a loose circle. Distribute both ingredients evenly across the four portions.
5. Tuck the smaller basil leaves between the tomato and mozzarella slices. Tear any larger leaves by hand and scatter them over the top just before serving.
6. Drizzle the olive oil evenly over the salad and finish with the black pepper. Gently tilt the platter so the oil combines with the tomato juices without disturbing the layers.
7. Serve immediately after dressing, dividing the mozzarella and collected juices evenly. A short preparation period is enough to take the chill off the cheese; do not leave the finished salad sitting out for an extended period.