Caprese – tomato, mozzarella and basil (Insalata caprese)

1. Take the buffalo mozzarella out of the fridge half an hour before serving so it comes to room temperature, then drain it.

2. Wash the tomatoes and cut them with a sharp knife into slices about 7-8 mm thick.

3. Slice the mozzarella to the same thickness (or tear it into pieces by hand).

4. On a large flat platter, arrange the tomato and mozzarella slices alternately, overlapping, and tuck basil leaves between them.

5. Just before serving, season with salt and pepper, sprinkle with a pinch of dried oregano and drizzle generously with extra virgin olive oil.

6. Serve at once with fresh bread.

Tip: Everything depends on three ingredients: ripe, flavourful tomatoes, fresh (ideally buffalo) mozzarella and good olive oil - fridge-cold mozzarella and tomatoes taste of nothing, so always serve it at room temperature.