The edible manifestation of the Italian flag. It requires absolutely no cooking, relying 100% on the perfection of its ingredients: weeping, sun-warmed tomatoes, milky Buffalo mozzarella, pungent basil, and peppery olive oil. Balsamic vinegar is strictly prohibited in an authentic Caprese.
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Prep the ingredients. Use a very sharp serrated knife to slice the tomatoes exactly 1/4-inch thick. Slice the buffalo mozzarella to the exact same thickness. Tear the mozzarella slightly if you prefer a more rustic presentation to catch the oil.
Architecture. On a flat serving platter, alternate overlapping slices of tomato and mozzarella in a ring or a straight shingled line.
The Herb. Tuck whole, unbruised basil leaves between the layers of cheese and tomato.
Seasoning. Just before serving, sprinkle the flaky sea salt generously over the tomatoes (the salt draws out the juices, which mix with the milk from the cheese).
The Emulsion. Generously drizzle the extra virgin olive oil over the entire plate. The oil, tomato water, and whey from the mozzarella will form a natural, unctuous dressing at the bottom of the plate.
Serve immediately with crusty bread to mop up the juices.
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