Caprese salad

Slice ripe tomatoes and mozzarella, then layer them with fresh basil. Drizzle with extra-virgin olive oil and season with salt just before serving.

Both work: mozzarella di bufala is softer and tangier, while fior di latte, made from cow’s milk, is milder and usually holds its shape better. Drain either well so its liquid doesn’t water down the tomatoes.

You can slice the tomatoes and drain the mozzarella a little ahead, but keep them separate and assemble just before eating. Salt draws liquid from the tomatoes, so add it at the last moment.

Serve it cool rather than fridge-cold: chilling dulls the tomatoes’ aroma and softens their flavour. Take the ingredients out of the fridge about 20–30 minutes before serving.

Crusty bread is ideal for soaking up the tomato juices and olive oil. Caprese also makes a fresh side for grilled vegetables, fish or chicken.

Use a mild, fresh cheese that can be sliced, such as a soft goat’s cheese or a plant-based mozzarella-style alternative. The result will differ from the classic, so keep the tomatoes, basil and olive oil prominent.

Caprese means ‘from Capri’, the Italian island. The salad is associated with the island and its colours—red tomato, white mozzarella and green basil—but accounts of exactly when it was created differ.

Cover and refrigerate leftovers promptly, and eat them within a day; the tomatoes will release liquid and the basil may darken. Let a portion lose its chill before serving, and discard it if it has been left at room temperature for more than two hours.