Caprese Salad

serves 4 | beginner

2 large heirloom tomatoes, sliced 1/3" thick (a serrated knife works best for slicing tomatoes)

1 bunch fresh basil, leaves chopped with a ceramic knife or torn as not to bruise

1/2 lbs. bufala mozzarella, sliced 1/4" thick

Drizzle of high-quality extra virgin olive oil -- Paolo Bonomelli is our favorite

Dash of balsamic vinegar (optional)

Freshly ground black pepper

Salt of the Gulf sea salt flakes

Allow mozzarella cheese to sit on a paper towel-lined plate at room temperature for 30-40 minutes to absorb extra liquid until ready to slice and serve.

On a large platter or plate, arrange the tomato and mozzarella slices so there is an even number of slices of each. Arrange basil as a garnish on top so that there is 1-2 basil leaves for each serving of tomato and cheese, or sprinkle basil over the cheese and tomato.

Drizzle extra-virgin olive oil and aged balsamic over the tomato, cheese, and basil; season with Salt of the Gulf sea salt flakes and fresh ground pepper.