Caprese Salad
When summer does all the work.
There's a moment in late July when the tomatoes finally surrender their secrets—sun-warmed and heavy on the vine, they practically fall into your hands. This is when I stop cooking and start arranging. The Italians understood this centuries ago: when ingredients are perfect, the cook's job is simply to get out of the way.
I discovered this truth on a sweltering afternoon in Tuscany, watching an old woman at the market select tomatoes with the reverence of a curator choosing art. She pressed each one gently, inhaling their perfume, then paired them with pillowy mozzarella di bufala (the gold standard for caprese) that had been made that morning. No recipe, no technique—just an understanding that summer's greatest luxury is doing less, not more.
Back home, I recreate that moment of pure simplicity. The tomatoes, still warm from the garden. The mozzarella, cloud-soft and yielding. Basil leaves that release their perfume at the gentlest touch. A drizzle of golden olive oil that catches the light like liquid sunshine. This isn't cooking—it's an act of restraint, a celebration of the season's own artistry.
ingredients
3-4 large ripe tomatoes (or mix of heirloom varieties)
8 oz fresh mozzarella di bufala (or high-quality fresh mozzarella)
1/4 cup fresh basil leaves
3-4 tablespoons best-quality extra virgin olive oil
Flaky sea salt
Freshly cracked black pepper
method
Bring to room temperature: Remove mozzarella from refrigerator 30 minutes before serving.
Slice: Cut tomatoes into 1/4-inch thick rounds. Tear or slice mozzarella into similar-sized pieces.
Arrange: On a large platter, alternate tomato slices with mozzarella, slightly overlapping.
Season: Sprinkle tomato slices with flaky sea salt. Wait 2-3 minutes.
Finish: Tuck basil leaves between tomatoes and mozzarella. Drizzle with olive oil and add black pepper.
Serve immediately: Best enjoyed at room temperature.
Serving
Serve with crusty bread and a glass of something crisp and cold, like Vermentino. When the season is perfect, the cook's greatest skill is knowing when to stop.
Serve immediately at room temperature for the best flavor contrast. This dish is perfect as an antipasti, light lunch, or refreshing starter for a summer dinner. The combination of temperatures, textures, and flavors creates a sophisticated yet simple dish that embodies the relaxed elegance of Italian coastal dining.
Buona estate & buon appetito!