Caprese salad

Name: Caprese salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1/2 bunch basil; 200ml (6.8 fl oz) olive oil; 4 large ripe tomatoes; 3 balls of mozzarella; balsamic vinegar; sea salt

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Caprese salad

Ingredients

1/2 bunch basil
200ml (6.8 fl oz) olive oil
4 large ripe tomatoes
3 balls of mozzarella
balsamic vinegar
sea salt

Directions

To make the basil oil, simply add two big handfuls of picked basil leaves into a jar and blend with the olive oil. (Note: you can get away with just olive oil for this and not use EVOO, but by all means, if you want to go for it)
Once blended, pour into a small pot and bring to a light simmer for 5 minutes, pass through a coffee filter, and leave to cool. This will last about 3 weeks in the fridge.
Assemble the salad: slice the tomatoes and mozzarella. Alternate a slice of tomato, a slice of mozzarella, and a basil leaf, repeating until all ingredients are used. Season well with sea salt and drizzle with your homemade basil oil (or quality EVOO, if you prefer) and balsamic vinegar.

Notes

Even though it's not classic, I'm a big fan of basil oil instead of EVOO on a caprese salad. Either way, it's delicious. But if you are going to use EVOO instead of basil oil, make sure you are using a good quality one.