RECIPE: CAPRESE SALAD

Caprese salad is a classic staple in my kitchen. This vibrant, refreshing, and simple-to-assemble salad perfectly combines ripe tomatoes and fresh ingredients. It's ideal for hot summer days! My mom would prepare it when tomatoes were in season, topping it with high-quality extra-virgin olive oil, balsamic vinegar, and basil leaves.

INGREDIENTS:

4-5 Roma tomatoes, sliced

1 lb fresh mozzarella cheese, sliced

1/2 cup basil leaves, fresh

4 tbsp extra virgin olive oil

Balsamic glaze, to taste

Salt and pepper, to taste

DIRECTIONS:

Wash the tomatoes under running water. Dry them with a kitchen towel. Cut the mozzarella and Roma tomatoes into 1/4-inch slices and set aside.

Arrange the tomatoes on a large serving plate, overlapping the edges. Tuck the cut mozzarella cheese underneath the tomatoes. Sprinkle with salt and pepper, to taste. Place the basil leaves on top and drizzle the olive oil.

Diana's tips:

• It's easier to slice mozzarella when it's firm and straight from the fridge.

• Use a soft cheese knife to cut the cheese into perfect slices.

• If possible, use fresh mozzarella packed in water.

• Use a fruity (robust) extra virgin olive oil from Italy or Greece.

• You can substitute burrata for mozzarella to achieve a richer flavor.

• Use fresh basil: it tastes much better!