Insalata Caprese

Method

1. 1

   Slice the tomatoes into thick rounds and season them with salt first, on their own.

   💡 Salting the tomatoes a few minutes ahead draws out their juices into a natural dressing.

2. 2

   Slice the mozzarella to the same thickness as the tomatoes.

3. 3

   Overlap tomato and mozzarella slices on a platter, alternating as you go.

4. 4

   Tuck whole basil leaves between the slices — torn, never chopped.

5. 5

   Drizzle generously with olive oil, add a twist of pepper, and serve at room temperature with bread for the juices.

   💡 Never refrigerate before serving; cold mutes both tomato and cheese.