Caprese towers with oregano sauce

This Caprese is a simple, fresh and very elegant presentation of the familiar combination of tomatoes, mozzarella and basil. Instead of the classic plating, here we assemble neat towers, and the finishing touch is an aromatic sauce of olive oil, oregano and salt. The dish works well as an appetizer or a light summer course when you want something delicate and flavorful at the same time.

Ingredients

• 500 g mozzarella
• 4 ripe, firm tomatoes
• a small bunch of basil
• 4 tbsp olive oil
• 1 tsp dried oregano
• salt, to taste
• black pepper, to taste

Preparation

1. First prepare the sauce: mix the olive oil, dried oregano, salt and black pepper in a small bowl. Stir well and set aside.

   

2. Wash and dry the tomatoes. Cut off the top of each tomato and save it for serving. Slice the tomatoes into rounds about 0.5 cm thick. Drain the mozzarella well and slice it into pieces of similar thickness.

   

3. On a plate assemble the towers: alternate slices of tomato, mozzarella and basil leaves, adding a little oregano sauce between the layers. Finish each tower with the reserved tomato top, add a few more drops of sauce to the plate and serve immediately.

   

Notes

💛 For this dish the quality of ingredients matters most, so choose ripe but firm tomatoes and well-drained mozzarella.

💛 Basil is best not washed under running water unless necessary: if the leaves are clean, simply gently wipe them with a napkin or towel.

💛 Caprese is best eaten immediately, but if needed it can be stored in the refrigerator for up to 1 day.