A simple and refreshing Caprese salad featuring ripe heirloom tomatoes, creamy mozzarella, and fragrant basil, drizzled with extra virgin olive oil and seasoned with sea salt and black pepper.
Wash and remove the stems from the tomatoes, preferably heirloom variety, then slice them about a quarter-inch thick.
Allow the tomatoes to come to room temperature by taking them out of the fridge at least one hour before preparing; this enhances their softness and flavor.
Slice the mozzarella to match the tomato slices roughly one-to-one; for a lighter version, use a ratio of four parts tomato to one part mozzarella.
Use fresh basil leaves, ideally smaller and more flavorful ones, and place them between the tomato and mozzarella slices.
Drizzle the salad with high-quality extra virgin olive oil. While some recipes include balsamic glaze or vinegar, this one keeps it simple with just olive oil.
Season with sea salt and freshly ground black pepper, and optionally add dried oregano to taste.
Serve as an appetizer, arranging one or two slices each of mozzarella and tomato topped with basil per serving.