Insalata caprese

Open the mozzarella and drain it of its light salted water.

Core the tomatoes and cut into very thin slices with a serrated knife.

Halve the mozzarella with a chef's knife, wipe the knife, turn it cut side down and slice thinly and gently.

Plate alternating slices of tomato and mozzarella in a round fan; dice any extra tomato for the center.

Stack the washed, dried basil leaves, roll from stem to tip like a little cigar and cut into thin chiffonade; scatter over the salad.

Season with a pinch of fine sea salt and a little freshly ground pepper; finish with about a tablespoon of extra virgin olive oil per person.

Garnish with a basil leaf in the center, clean the plate, and ideally wait three to five minutes before serving for the flavors to combine.