Food

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Here’s the recipe for the Italian Caprese salad in a single text: take 2–3 ripe tomatoes (preferably "beefsteak" or "kumato" varieties), 200 g of fresh mozzarella cheese (ideally in balls or buffalo mozzarella), 10–12 fresh basil leaves, 2–3 tablespoons of extra virgin olive oil, optionally 1–2 teaspoons of balsamic vinegar, salt (preferably sea salt) and freshly ground black pepper to taste; slice the tomatoes and mozzarella into 0.5–1 cm thick pieces (or leave small mozzarella balls whole or cut them in half), arrange them on a plate alternating them in an overlapping pattern or in a circle, place the basil leaves on top, drizzle with olive oil and, if desired, add a little balsamic vinegar, sprinkle with a pinch of salt and pepper, serve immediately with crusty baguette or as a light appetizer — for the best flavor, use fresh and high-quality ingredients. Buon appetito!