Caprese Famiglia Recipe

Wash all tomatoes and basil leaves. Pat dry with paper towel.

Core the beef and plum vine tomatoes and cut into 6–8 mm (1/4 inch) thick slices. Arrange slices on a large serving platter, leaving space in the center for the mozzarella and smaller tomatoes.

Halve the cherry tomatoes lengthwise (for very small ones you can leave whole). Scatter the cherry halves over and around the sliced tomatoes to create a varied texture and color.

Drain the bufala mozzarella if packed in water. Tear the mozzarella into large, rustic pieces with your hands (about 6–8 pieces). Pat lightly to remove excess moisture but keep it creamy.

Place the torn bufala mozzarella in the center of the arranged tomatoes, or distribute pieces evenly among the tomato slices for easier sharing.

Tuck whole basil leaves and some torn basil between tomato slices and mozzarella pieces for aroma and color.

Drizzle 2 tablespoons of extra virgin olive oil evenly over the tomatoes and mozzarella.

Sprinkle flaky sea salt evenly across the tomatoes and cheese (about 1 teaspoon), then grind the freshly ground black pepper over the plate to taste (about 1 teaspoon).

If using, lightly drizzle the balsamic reduction in a zigzag over the salad for a sweet-tangy accent (about 1 tablespoon).

Finish with remaining 1 tablespoon of olive oil brushed over the slices of house-baked bread or reserved for dipping.

Preheat a grill pan or skillet over medium-high heat. Brush both sides of each bread slice with 1 tablespoon olive oil.

Grill or toast bread slices 1–2 minutes per side until lightly charred and crisp at the edges but still slightly soft in the center. Alternatively, toast in a 200°C (400°F) oven for 5–7 minutes, flipping once.

Arrange the toasted bread on the platter around the tomatoes and mozzarella, or serve on a separate board. Serve immediately so the bread stays warm and crisp.