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Originating from the island of Capri and spreading across the world, this is the simplest and most elegant salad in Italian cuisine. The harmony of ripe tomato slices, fresh buffalo mozzarella and basil leaves is completed with nothing more than good olive oil, salt and black pepper. This classic, built on the quality of three essential ingredients, is an indispensable part of Italy's summer table.
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per serving
Wash the tomatoes and remove the stalks. Cut into round slices approximately 7–8 mm thick. Drain the mozzarella from its brine and slice to the same thickness. It is important that both ingredients are at room temperature for the flavours to come through.
Arrange the tomato and mozzarella slices in a circle on a wide, flat serving plate, alternating them and overlapping slightly. Follow a regular pattern so that the colours (red, white, green) are visible.
Place the fresh basil leaves between and on top of the arranged slices. Leave the leaves whole without tearing them; this preserves both the visual integrity and the aroma.
Drizzle the extra virgin olive oil over the salad in a thin stream. Finally, scatter with coarse sea salt and freshly ground black pepper. Serve at room temperature as soon as it is ready.
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