Caprese Salad

Fleshy, juicy tomato slices layered with creamy mozzarella. Fresh basil adds a peppery note while extra virgin olive oil binds everything with a rich gloss.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 303
• Protein: 13 g
• Carbs: 9 g
• Fat: 25 g

Ingredients

• 4 piece Beefsteak tomato ( sliced )
• 250 g Buffalo milk mozzarella ("di bufala") ( sliced )
• 1 piece Basil ( leaves picked )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Balsamic vinegar
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Preparing the tomatoes

   Wash and trim the tomatoes. Slice them into regular 5mm thick rounds. We want substance, not translucent slices.

2. Slicing the cheese

   Drain the mozzarella. Slice it to the same thickness as the tomatoes. The texture should be supple and moist.

3. Plating and herbs

   On a plate, alternate a slice of tomato, a slice of mozzarella, and a large basil leaf. Repeat, overlapping them slightly.

4. Final seasoning

   Drizzle with a generous amount of olive oil and a splash of balsamic vinegar. Finish with fleur de sel and ground pepper to highlight the flavors.

Chef's tips

• Take the mozzarella out of the fridge 20 minutes before serving so it's perfectly soft.
• Only salt right before serving, otherwise the tomatoes release all their water and the salad becomes a soup.

Storage

Consume immediately. Tomatoes do not like the refrigerator; they lose their flavor and become mealy.