Insalata Caprese

Remove the mozzarella from its liquid and pat dry with kitchen paper. Slice both the mozzarella and tomatoes into rounds approximately 1cm thick. Try to keep the slices as even as possible so the dish looks as beautiful as it tastes.

Arrange the tomato and mozzarella slices alternately on a large flat plate or platter, overlapping each slice slightly. Tuck whole basil leaves between the slices as you go, letting a few peek out for colour and aroma.

Scatter a generous pinch of flaky sea salt evenly over the entire salad. Follow with freshly ground black pepper. The salt will draw out the tomato juices slightly, creating a natural dressing that mingles with the olive oil.

Drizzle the extra-virgin olive oil in a slow, steady stream across the whole plate. Add a drizzle of balsamic glaze if using. Serve immediately at room temperature — never cold from the fridge, as the chill dulls both the mozzarella’s creaminess and the tomatoes’ sweetness.