Caprese Salad With Tomatoes and Mozzarella

For the caprese salad, get ripe tomatoes, mozzarella and fresh basil ready. Wash and dry the tomatoes, then slice them into rounds about half a centimetre thick so they hold their shape.

Slice the mozzarella into pieces about as thick as the tomatoes, so they sit nicely together on the plate. If you use buffalo mozzarella in brine, let it drain on a tea towel for a moment before slicing.

Carefully pick the basil leaves off the stems, then wash and dry them. Leave the large ones whole and set the smaller ones aside to garnish the top.

On a large flat plate, layer the tomato rounds and mozzarella slices alternately so they overlap slightly into a fan. Tuck fresh basil leaves between the individual slices.

Lightly salt and pepper the arranged slices, drizzle with olive oil and, to taste, a thick balsamic vinegar reduction. Serve right away at room temperature, ideally with fresh crusty baguette.