Insalata Caprese

By Culiora

A classic Italian Caprese where sweet, sun-ripened tomatoes meet creamy buffalo mozzarella and fresh basil. A simple appetizer elevated to perfection with fruity olive oil and a generous sprinkle of flaky sea salt.

• Servings: 4
• Prep time: 15 min
• Total time: 15 min

Ingredients

• 500 g sun-ripened tomatoes (such as beefsteak or vine tomatoes)
• 250 g buffalo mozzarella (or fior di latte), at room temperature
• 1 pcs pot of fresh basil
• 3 tbsp good-quality extra virgin olive oil
• 1/2 tsp flaky sea salt
• 1 pinch freshly ground black pepper

Instructions

1. Take the mozzarella and tomatoes out of the refrigerator at least 30 minutes before preparing so they come to room temperature; the cold dulls their natural flavours. Drain the mozzarella thoroughly on paper towels.
2. Rinse the tomatoes and cut them into slices about 8–10 mm thick using a sharp, serrated knife. Cut the mozzarella into slices of the same thickness (or tear it into pieces for a more rustic presentation).
3. Layer the tomato and mozzarella slices, overlapping them on a large, flat serving platter.
4. Pick whole basil leaves and tuck them between the tomato and cheese slices, scattering a few smaller leaves across the top.
5. Drizzle generously with extra virgin olive oil just before serving. Finish with flaky sea salt and a few turns of the pepper mill. Serve immediately.