Caprese salad

Take the mozzarella out of the fridge at least half an hour before serving, leaving it in its packaging until ready to serve, so it comes to room temperature and turns creamier.

Remove the top of each tomato, then cut gentle slices on the chopping board so the juice is not lost, matching the thickness of the slices to the cheese.

Slice the buffalo mozzarella with the same knife, handling it gently.

On a flat plate lay a tomato slice, season it with a little salt, pepper and oregano, tuck a basil leaf pointing outward, then set a slice of mozzarella against it; repeat around the plate.

Fill the middle with the smaller tomato slices and any extra mozzarella, seasoning the tomato the same way.

Season the tomato rather than the cheese, since a good buffalo mozzarella needs no extra salt.

Drizzle extra virgin olive oil over the salad.

Serve two pieces together per person, with bread such as sourdough or homemade bread.