Caprese Salad

Method

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1. Take the tomatoes and mozzarella out of the fridge 30 minutes ahead. This single step matters more than everything else combined.

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2. Slice the tomatoes 1 cm thick, lay them on the serving plate and season with half the flaky salt. Leave for 10 minutes to draw out their juices.

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3. Tear the mozzarella into rough pieces rather than slicing it — torn edges hold dressing and look far better than neat discs.

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4. Arrange the mozzarella among the tomatoes and tuck whole basil leaves throughout. Never chop basil for caprese; the cut edges blacken within minutes.

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5. Drizzle generously with olive oil, finish with the remaining salt and the black pepper, and serve within 15 minutes.

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Chef’s Tips

• Never refrigerate a tomato. Below 12°C the enzymes that create its aroma shut down permanently.
• Skip the balsamic. In Campania it is considered an intrusion, and its sweetness masks a good tomato.
• If your tomatoes are less than perfect, a pinch of sugar with the salt will help them along.

Pairing Suggestions

• A chilled Falanghina or Greco di Tufo
• Serve with warm focaccia to mop the plate
• Follow with grilled fish

Storage & Reheating

Assemble to order. Cut tomatoes and torn mozzarella both deteriorate quickly; leftovers are best blitzed into a cold soup.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.