Caprese Salad

Name: Caprese Salad
Prep time: 20 min
Total time: 25 min
Ingredients: 2 (8 ounce ) balls whole milk mozzarella in brine; 2 pounds ripe salad or heirloom tomatoes (such as Beefsteak, Big Boy, or Purple Cherokee); Fine sea salt; 1 handful basil leaves ((smaller, more tender stems preferred)); 3 tablespoons best-quality extra-virgin olive oil; Freshly ground black pepper; Flaky sea salt ((optional))

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Prep Time: 20 minutes

Total: 25 minutes

Servings: 6

basil caprese fresh tomato salad

Ingredients

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2 (8 ounce) balls whole milk mozzarella in brine2 pounds ripe salad or heirloom tomatoes (such as Beefsteak, Big Boy, or Purple Cherokee)Fine sea salt1 handful basil leaves ((smaller, more tender stems preferred))3 tablespoons best-quality extra-virgin olive oilFreshly ground black pepperFlaky sea salt ((optional))

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Instructions

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Step 1

Drain the mozzarella: Remove the balls of mozzarella from the brine and let it drain on a clean kitchen towel or paper towels for 15 minutes. Lightly pat the mozzarella and slice it into 1/4-inch-thick slices.

Step 2

Slice the tomatoes: Using a serrated knife, slice the stem end off the tomatoes. Cut the tomatoes into slices about 3/8-inch thick, slightly thicker than the mozzarella. You’ll need 12 slices, not including the ends (discard the ends or eat them as a snack!). Lay the slices out on the cutting board and sprinkle with fine sea salt.

Step 3

Layer the salad: Arrange the tomatoes and mozzarella on a serving plate so that they are overlapping slightly. Tuck in the basil leaves between the slices, and sprinkle or arrange a few more on top.

Step 4

Season: Drizzle the olive oil over the salad and grind a little black pepper on top. Let the salad rest briefly—no more than 5 to 10 minutes. Right before serving, sprinkle a pinch of flaky sea salt on top (optional). Serve immediately.