Caprese Salad

Ingredients

• 600 g San Marzano DOP tomatoes, ripe, room temperature, cored, quartered
• 400 g buffalo mozzarella DOP, torn into rough 40 g pieces
• 20 leaves fresh basil, Genovese variety
• 60 ml extra virgin olive oil, first cold-pressed, peppery finish preferred
• 8 ml aged balsamic vinegar, from Modena, minimum 12 years
• 8 g sea salt
• 2 g Tellicherry black pepper, freshly ground

Method

1. 1
   Arrange tomato quarters and mozzarella pieces on a serving plate, alternating and slightly overlapping in a single layer.
2. 2
   Tear basil leaves by hand and scatter evenly across the plate.
3. 3
   Drizzle extra virgin olive oil over the entire salad in a thin, even stream; follow with aged balsamic vinegar.
4. 4
   Season generously with sea salt and freshly ground Tellicherry pepper; allow to rest for 1–2 minutes before serving.
5. 5
   Serve immediately at room temperature without tossing to maintain visual structure.