Caprese Salad with Good Olive Oil

Caprese Salad with Good Olive Oil

“There are exactly zero impressive techniques in a caprese salad. It is entirely about the quality of your ingredients. I refuse to make it in winter because supermarket tomatoes in January are a waste of mozzarella. In summer, when tomatoes actually taste like something, this is the most satisfying thing on the planet.”

What You’ll Need

• 4 large, ripe, room-temperature tomatoes
• 200g fresh buffalo mozzarella
• Large bunch of fresh basil
• 3–4 tbsp best extra virgin olive oil you have
• Flaky sea salt
• Freshly cracked black pepper
• Optional: aged balsamic vinegar, a few drops go a long way

Let’s Cook — Step by Step

1. Step 1 — The tomatoes must be at room temperature. Cold tomatoes taste of nothing.
2. Step 2 — Slice tomatoes into thick rounds — about 1cm.
3. Step 3 — Tear mozzarella into rustic pieces roughly the same size.
4. Step 4 — Alternate slices of tomato and mozzarella on a platter or plate, slightly overlapping.
5. Step 5 — Tuck whole basil leaves between and around the slices.
6. Step 6 — Drizzle generously with olive oil. Be generous. This is not the moment for restraint.
7. Step 7 — Finish with flaky sea salt and cracked black pepper.
8. Step 8 — If using balsamic, add just a few drops in a thin zigzag.
9. Step 9 — Eat immediately at room temperature.

Kitchen Tip: Room temperature ingredients only. The olive oil must be something you would happily dip bread into.

Made with fresh ingredients & kitchen love ♥ — meozmedia.com