caprese salad

Remove mozzarella from brine or whey and gently pat dry with paper towels. This prevents excess moisture from pooling on plate. If using ball mozzarella, slice into rounds of same thickness as tomatoes.

Arrange tomato and mozzarella slices on serving platter in alternating pattern, slightly overlapping each slice. Traditional presentation resembles roof tiles. You can also stack them or arrange in circular pattern for variation.

Wash fresh basil leaves gently and pat dry. Select medium-sized leaves for best appearance. Tuck whole basil leaves between tomato and mozzarella slices, distributing evenly across entire platter for balanced flavor in each bite.

Season generously with flaky sea salt (Maldon or fleur de sel preferred) and freshly cracked black pepper. Salt enhances tomato sweetness and draws out mozzarella's milky flavor. Don't skip this crucial step.

Drizzle high-quality extra virgin olive oil generously over entire salad in slow, steady stream. Use finishing oil with robust flavor like Tuscan or Sicilian varieties. Oil should pool slightly around ingredients, approximately 3-4 tablespoons.

Optional but traditional: Add few drops of aged balsamic vinegar (at least 12 years old) or balsamic reduction. Drizzle sparingly as intense flavor can overpower delicate mozzarella. A little goes a long way.

For enhanced presentation, garnish with additional small basil leaves or basil flowers if available. Can also add thin strips of basil cut into chiffonade for more aromatic distribution throughout salad.

Let salad rest at room temperature for 5-10 minutes before serving. This allows flavors to meld and mozzarella to lose refrigerator chill. Cold mozzarella lacks full flavor and proper creamy texture that makes this dish special.

Serve immediately while tomatoes are fresh and mozzarella is at optimal temperature. Accompany with crusty Italian bread to soak up flavorful olive oil and juices. Perfect as appetizer or light lunch with glass of crisp white wine.