Insalata Caprese

Ingredients · 4 servings

• 250 gMozzarella di bufala, drained and sliced
• 500 gTomato, sliced
• 12 gBasil, leaves picked
• 2 tbspOlive oil
• ½ tspSalt

Equipment

platter, sharp knife, cutting board, paper towel, small spoon, serving fork

Instructions

1. 1
   Gather mise en place

   Gather the measured ingredients, 1 platter, 1 sharp knife, 1 cutting board, paper towels, and 1 small spoon before starting. · 5 min

   What to look for: All ingredients and tools are ready on the work surface.

2. 2
   Drain the cheese

   Drain the mozzarella di bufala and pat it gently so excess whey does not water down the tomatoes and olive oil. · 2 min

   What to look for: The cheese surface looks moist but not dripping.

3. 3
   Slice main ingredients

   Slice the tomatoes and mozzarella into even pieces about 1 cm thick so the salad layers neatly and eats evenly. · 4 min

   What to look for: Tomato and cheese slices are similar in thickness.

4. 4
   Arrange the salad

   Alternate tomato, mozzarella, and basil leaves on the platter, echoing the green, white, and red colors of Italy. · 2 min

   What to look for: The platter shows a balanced pattern of tomato, cheese, and basil.

5. 5
   Season with oil

   Drizzle the olive oil over the arranged salad, then sprinkle the salt evenly just before it rests briefly. · 1 min

   What to look for: A light sheen of oil coats the tomato and mozzarella.

6. 6
   Rest and serve

   Serve at cool room temperature after 1 minute, while the basil is bright and the tomatoes still taste fresh. · 1 min

   What to look for: The basil remains green and the salad looks glossy.