Caprese Salad

First, rinse 680 grams of heirloom tomatoes under cool running water, then pat completely dry with a clean kitchen towel to prevent a watery finished salad. Gently rinse 15 grams of fresh basil leaves, spin in a salad spinner for 30 seconds to remove all excess moisture, and set aside.

Use a sharp serrated knife to slice the dried tomatoes into uniform 1/2-inch thick rounds, discarding the tough stem core from each tomato. Slice 450 grams of fresh mozzarella into matching 1/2-inch thick rounds, then pat mozzarella slices lightly with paper towel to remove excess whey that would dilute the dressing.

On a 12-inch round serving platter, alternate overlapping slices of tomato and mozzarella in a circular pattern, working from the outer edge of the platter inward. Tuck whole fresh basil leaves between each tomato and mozzarella slice, using roughly 2/3 of the basil for layers and reserving the smallest, most tender leaves for garnish.

Evenly sprinkle 1 teaspoon of flaky sea salt and 1/2 teaspoon of freshly cracked black pepper over the arranged salad, focusing seasoning directly on the tomato slices rather than cheese to draw out the tomatoes’ natural sweetness. Do not toss the salad, as this will tear soft mozzarella and bruise delicate basil.

Slowly drizzle 60 ml of high-quality extra-virgin olive oil over the entire salad, ensuring every slice of tomato and mozzarella gets a light, even coating of oil. Follow with a slow zig-zag drizzle of 30 ml of aged balsamic vinegar across the top of the salad for balanced, even flavor distribution.

Scatter the reserved small basil leaves over the top of the salad as a fresh garnish. Let the salad rest at room temperature (20–22°C / 68–72°F) for 5 minutes to allow flavors to meld before serving; do not chill, as cold temperatures mute the bright sweetness of ripe tomatoes and the creamy richness of fresh mozzarella.