Caprese salad

  • For the salad
  • 680g vine-ripened tomatoes, cored
  • 450g fresh mozzarella
  • 6g fine sea salt or fleur de sel
  • Freshly ground black pepper
  • 8g packed basil leaves, torn or cut into thin strips
  • 4 tbsp extra-virgin olive oil
1) Slice the tomatoes and cheese into .5cm thick slices. Arrange the salad on a serving platter or individual plates in an alternating pattern, with two to three slices of tomato for every piece of cheese. Season with the salt and pepper to taste. Scatter the basil leaves over the top and drizzle with the oil. Serve at room temperature.

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