Caprese salad

Ingredients

• 1 lb Tomato
• 8 oz Mozzarella Cheese
• 1 cup Basil
• 3 tbsp Extra Virgin Olive Oil
• 1 tbsp Balsamic Vinegar -- substitute: Red Wine Vinegar
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Steps

1. Slice the tomatoes into 1/4-inch-thick rounds, discarding the stem ends. Pat them dry with paper towels to remove excess moisture.

   5 min — tomatoes should be dry to the touch

2. Slice the fresh mozzarella into 1/4-inch-thick rounds, removing it from the refrigerator just before slicing.

   2 min — cheese should be cold and slice cleanly

3. Arrange the tomato and mozzarella slices on a serving plate in an alternating, overlapping pattern.

   3 min — slices should overlap slightly and cover most of the plate

4. Tear the fresh basil leaves by hand into bite-sized pieces and scatter them over the tomato and mozzarella.

   2 min — basil should be fragrant and loosely distributed

5. Drizzle generously with extra-virgin olive oil, using about 2-3 tablespoons total.

   1 min — oil should coat the entire salad with a glossy sheen

6. Drizzle with balsamic vinegar, using about 1 tablespoon.

   1 min — vinegar should create thin dark lines across the plate

7. Sprinkle with salt and freshly ground black pepper to taste.

   1 min — seasoning should be visible and evenly distributed

Plating ideas

• Serve immediately at room temperature, or chill for up to 30 minutes before serving—do not serve cold from the refrigerator. — Room temperature allows the tomato and basil flavors to fully express themselves, while the mozzarella remains creamy.
• Finish with a light sprinkle of fleur de sel (finishing salt) instead of table salt for a more delicate, mineral crunch. — This is an optional refinement but traditional in Italy.
• Serve as a first course alongside crusty bread to soak up the olive oil and vinegar at the bottom of the plate. — This is how it's traditionally enjoyed in Italy—light and refreshing before the main course.