Along with a classic chocolate cake and roast chicken recipe, every home cook needs a decent Caprese salad recipe in their apron pocket.
This one happens to be a classic:
1 punnet mixed cherry tomatoes, preferably heirloom, halved
7 tablespoons (or more) extra-virgin olive oil, divided
Flaky sea salt
2 pounds mixed medium and large tomatoes, preferably heirloom, cut into thin slices and/or wedges
Buffalo mozzarella, room temperature, torn into pieces
Coarsely ground black pepper
Small basil leaves and toasted country bread (for serving)
Toss cherry tomatoes with a tablespoon of oil in a small bowl and then season with salt.
Arrange tomato slices and mozzarella on a platter, slightly overlapping; season generously with salt.
Spoon cherry tomatoes over salad and drizzle with 6 tbsp. oil; season with pepper.
Leave salad to stand for 30 minutes to let the flavours meld and release.
Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.