Caprese Salad

Ingredients

• 12 ounces fresh mozzarella – drained and sliced 0.25–0.5 inch thick
• 1.5 pounds ripe tomatoes – cored if needed and sliced 0.5 inch thick
• 0.75 teaspoons flaky sea salt – divided
• 16 leaves fresh basil leaves – torn just before serving
• 3 tablespoons extra-virgin olive oil

Instructions

1. Pat the fresh mozzarella dry in a sieve or on paper towels, let drain at room temperature for 10 minutes, then slice 0.25–0.5 inch thick.
2. Arrange the tomato slices on a platter and sprinkle with 0.5 tsp of the flaky sea salt, reserving 0.25 tsp; let stand 5 minutes until beads of juice form.
3. Shingle the cheese slices among the tomato slices on the platter, alternating to create even layers, 2–3 minutes.
4. Tear the fresh basil leaves and scatter over the salad, then drizzle the extra-virgin olive oil evenly, 1 minute.
5. Finish with the remaining 0.25 tsp and serve at cool room temperature; best within 5 minutes of assembly.