Classic Caprese Salad with Tomatoes, Mozzarella & Basil

Ingredients

• 2 lb ripe tomatoes

  Use heirloom, beefsteak, or similarly juicy tomatoes; cut into 0.5-inch slices.

• 12 oz fresh mozzarella

  Drain well and cut into 0.5-inch slices.

• 1 bunch fresh basil

  Use whole small leaves or tear larger leaves just before serving.

• 2 tbsp extra-virgin olive oil

  Use a fruity, good-quality oil for drizzling.

• 1 tbsp aged balsamic vinegar

  Drizzle lightly; a thick, naturally sweet balsamic works best.

• 1 tsp kosher salt

  Season the tomatoes progressively so their juices become part of the dressing.

• 0.5 tsp freshly ground black pepper

  Use medium-coarse grind.

Instructions

1. Arrange the tomato slices on a large platter in a single layer. Sprinkle with 0.75 tsp of the kosher salt and let stand for 10 minutes; this seasons the tomatoes and draws out juices for the dressing.
2. Meanwhile, drain the mozzarella thoroughly and slice it into 0.5-inch rounds. Pick the basil leaves, keeping small leaves whole and tearing only the large ones.
3. Whisk the olive oil, balsamic vinegar, remaining 0.25 tsp kosher salt, and black pepper in a small bowl until combined.
4. Tuck the mozzarella slices and basil among the tomatoes, alternating them across the platter. Spoon any tomato juices collected on the platter over the salad.
5. Drizzle the dressing evenly over the salad and serve immediately, while the tomatoes are juicy and the mozzarella is cool and supple.

Make it part of your week.