Salade Caprese

Slice the tomatoes

Core the tomatoes and cut them into slices about 1 cm thick. Lay them on a plate or tray in a single layer and sprinkle lightly with the fine salt.

• 600 g (4 large) ripe tomatoes
• 1/2 tsp fine salt

✅ C'est prêt quand : the tomatoes are sliced evenly and lightly salted

Let the tomatoes rest

Leave the salted tomato slices for 10 minutes. The salt draws out some of the watery juice, which concentrates their flavour and keeps the salad from turning soupy; tip off any liquid that pools on the plate.

✅ C'est prêt quand : a little juice has collected around the slices and you have poured it away

Slice the mozzarella

While the tomatoes rest, drain the mozzarella and slice it about 1 cm thick, the same thickness as the tomatoes, so each bite has an even balance of both.

• 250 g fresh mozzarella

✅ C'est prêt quand : the mozzarella is sliced and ready to layer

Layer on a platter

Arrange the tomato and mozzarella slices on a serving plate, overlapping them slightly in alternating rows or a circle. Tuck whole basil leaves between the slices, tearing the larger ones.

• 20–25 fresh basil leaves

✅ C'est prêt quand : tomato, mozzarella and basil are arranged together on the plate

Season and dress

Scatter flaky salt and black pepper over the top, then drizzle generously with the olive oil, letting it pool slightly at the edges. Add a small pinch of oregano if you like it, though in Campania the salad is usually kept to just basil.

• 60 ml extra virgin olive oil
• to taste flaky salt
• to taste black pepper
• 1 pinch (optional) dried oregano

✅ C'est prêt quand : the salad glistens with oil and is seasoned to taste

Rest briefly before serving

Let the salad sit at room temperature for 10 minutes before serving. This short rest takes the chill off the mozzarella and lets the oil, salt and tomato juices mingle, which makes a real difference to the flavour.

✅ C'est prêt quand : the mozzarella is no longer fridge-cold and the oil has settled into the salad