Three ingredients. Perfect harmony. The simplest salad in the world is also the most unforgiving.
Use only peak-season heirloom or San Marzano tomatoes. They must be ripe, room temperature, and locally grown if possible. Out-of-season tomatoes will ruin this dish.
4 large, sliced 1cm thickBuffalo mozzarella only — cow's milk mozzarella lacks the richness and tang. Drain it well. It should be fresh, soft, and milky white with a slightly elastic pull.
400g fresh, sliced 1cm thickLarge, fragrant basil leaves from a living plant. Never dried, never chiffonade. Whole leaves placed gently between slices. Tear only if necessary.
1 large bunch, whole leavesAlternate tomato and mozzarella slices in a slightly overlapping row on a wide white plate. Tuck whole basil leaves between each slice.
Drizzle olive oil generously across everything. Finish with fleur de sel. Serve within five minutes — this waits for no one.
Do not add anything else. No balsamic, no pesto, no sun-dried tomato. Restraint is the recipe.
"The Caprese does not forgive bad ingredients. It has nowhere to hide."
Italian kitchen wisdom