Insalata Caprese

Rinse each Tomato under cool water, then dry them gently with a clean cloth or paper towel.

With a sharp knife, cut the Tomato into even slices, about 0.5–1 cm thick, so they are easy to layer and eat.

Drain the Mozzarella di Bufala from its liquid, pat it dry lightly, and slice it into pieces similar in size to the Tomato slices.

Rinse the Basil quickly under cool water, then dry it well, ideally in a salad spinner or between kitchen towels.

Pick the nicest Basil leaves from the stems and set them aside in a small bowl.

Pour a little Riviera Ligure olive oil into a small jug or spoon-ready bowl so it is easy to drizzle later.

Place a clear or smoked glass plate on the counter and start with a slice of Tomato near the edge of the plate.

Lay a slice of Mozzarella di Bufala slightly overlapping the Tomato, then tuck a Basil leaf beside or partly on top.

Continue to alternate Tomato, Mozzarella di Bufala, and Basil around the plate in a loose circle or short row, depending on the shape of your dish.

Sprinkle a small pinch of Salt evenly over the Tomato and Mozzarella di Bufala slices.

Add a light pinch of Flaky Sea Salt on top for a bit of crunch and a clean, bright saltiness.

Grind Black Pepper over the plate, using as much or as little as you like, aiming for a fine, even layer.