Caprese Salad

Method

1. 1Choose tomatoes that are deeply red and give slightly when pressed — flavor matters more than looks here. Slice them into rounds about 5-6 mm thick. Slice the mozzarella to the same thickness so they stack evenly.
2. 2On a large flat platter, alternate tomato and mozzarella slices in a slightly overlapping row or circle. Tilt each slice at a gentle angle so the layers fan out — this lets the dressing reach every surface.
3. 3Tuck whole basil leaves between the slices. Use smaller leaves for tight spots and larger ones where you want a pop of green. Don't chop the basil — tearing or cutting releases bitterness and turns the edges black.
4. 4Drizzle extra virgin olive oil generously over the entire platter in a thin, steady stream. Add balsamic vinegar if using — a light zigzag across the top. Season with flaky salt and freshly cracked black pepper.
5. 5Let the salad sit at room temperature for 5-10 minutes before serving. This allows the tomatoes to release a little juice that mingles with the oil into a natural dressing at the bottom of the plate.