A breathtaking arrangement of thick-sliced buffalo mozzarella, vine-ripened tomatoes, and aromatic basil, anointed with the finest extra virgin olive oil. This Capri island treasure proves that perfection needs nothing more than impeccable ingredients.
Ingredients
400g fresh buffalo mozzarella (2 large balls)
4 large ripe heirloom tomatoes
Large bunch fresh basil leaves
60ml premium extra virgin olive oil
Flaky sea salt (Maldon or fleur de sel)
Freshly cracked black pepper
Aged balsamic vinegar or balsamic glaze (optional)
1 teaspoon dried oregano (optional)
Instructions
1Remove the mozzarella from its liquid 15 minutes before serving and gently pat dry with paper towels to bring it to room temperature.
2Slice the tomatoes and mozzarella into 1cm thick rounds using a sharp, non-serrated knife.
3Arrange alternating slices of tomato and mozzarella on a large platter in an overlapping circular pattern or in neat rows, tucking basil leaves between each pair.
4Season generously with flaky sea salt and freshly cracked black pepper. The salt will draw out the tomato juices to create a natural dressing.
5Drizzle the finest extra virgin olive oil you have in a generous, steady stream over the entire arrangement.
6If desired, add a few drops of aged balsamic vinegar or a drizzle of balsamic glaze for a sweet counterpoint. Serve immediately at room temperature, never chilled.
Did You Know?
An authentic Caprese salad should only be made with buffalo mozzarella from Campania and should never be refrigerated before serving. In Capri, it's considered an insult to add balsamic vinegar.