Caprese Salad only works when the ingredients are allowed to stay quiet. Ripe tomatoes, fresh mozzarella, basil, olive oil, salt, and black pepper are enough.
We skip the balsamic glaze here because sweetness covers what makes the salad good. Salt the tomatoes shortly before serving, keep everything at room temperature, and let the oil carry the basil across the plate.
Set servings and units first. You can change them anytime.
Take the tomatoes and mozzarella out of the refrigerator at least 30 minutes before serving.
Slice larger tomatoes into thick rounds and halve smaller tomatoes. Arrange them on a platter with the mozzarella.
Season the tomatoes and mozzarella with flaky salt. Let them stand 5 minutes so the tomato juices begin to collect.
Tear the basil over the platter instead of chopping it. Drizzle with olive oil.
Finish with black pepper and serve immediately, before the salt pulls too much water from the tomatoes.
You made Caprese Salad. Time to eat.
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Use tomatoes at room temperature. Cold tomatoes taste flat, and no amount of oil or salt fixes that.
Six Italian regions. Nothing reformulated. Imported direct.
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