Caprese Salad

Name: Caprese Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 (8 ounce) balls whole milk mozzarella in brine; 2 pounds ripe salad or heirloom tomatoes (such as Beefsteak, Big Boy, or Purple Cherokee); Fine sea salt; 1 handful basil leaves ((smaller, more tender leaves preferred)); 3 tablespoons best-quality; Freshly ground black pepper; Flaky sea salt ((optional))

Prep 20 min Serves 6 Source

Ingredients

2 (8 ounce) balls whole milk mozzarella in brine
2 pounds ripe salad or heirloom tomatoes (such as Beefsteak, Big Boy, or Purple Cherokee)
Fine sea salt
1 handful basil leaves ((smaller, more tender leaves preferred))
3 tablespoons best-quality
Freshly ground black pepper
Flaky sea salt ((optional))

Steps

1
Drain the mozzarella: Remove the balls of mozzarella from the brine and let it drain on a clean kitchen towel or paper towels for 15 minutes. Lightly pat the mozzarella and slice it into 1/4-inch-thick slices.
2
Slice the tomatoes: Using a serrated knife, slice the stem end off the tomatoes. Cut the tomatoes into slices about 3/8-inch thick, slightly thicker than the mozzarella. You’ll need 12 slices, not including the ends (discard the ends or eat them as a snack!). Lay the slices out on the cutting board and sprinkle with fine sea salt.
3
Layer the salad: Arrange the tomatoes and mozzarella on a serving plate so that they are overlapping slightly. Tuck in the basil leaves between the slices, and sprinkle or arrange a few more on top.
4
Season: Drizzle the olive oil over the salad and grind a little black pepper on top. Let the salad rest briefly—no more than 5 to 10 minutes. Right before serving, sprinkle a pinch of flaky sea salt on top (optional). Serve immediately.