From Our Kitchen
Caprese Salad with EVOO Drizzle
Ripe tomatoes, creamy buffalo mozzarella, and torn basil — the simplest expression of summer, elevated by a peppery olive oil finish.
Prep
10 min
Cook
—
Serves
4
Level
Easy
Method
The steps.
- 01
Slice the tomatoes into thick rounds and arrange on a large, chilled platter.
- 02
Tear the mozzarella into rough, organic pieces — resist the urge to cut it neatly — and tuck the pieces among the tomatoes.
- 03
Season with a generous pinch of flaky salt and a few grinds of pepper.
- 04
Scatter torn basil leaves across the top.
- 05
Pour the olive oil slowly over the salad in one long, continuous thread. Let it pool slightly.
- 06
Serve immediately, with crusty bread for mopping up the juices.
Chef's Tips
Small details, big difference.
- Never refrigerate ripe tomatoes — the cold dulls their sugars and aroma.
- A single high-quality ingredient substitution (say, a peppery late-harvest oil) transforms this dish entirely.
Pair This Recipe With
Premium Extra Virgin Olive Oil
Limited Edition — 700ml. Single-estate, cold-pressed, and bottled at origin — the oil this dish was designed around.
Shop this oilMore to Explore
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