Caprese Salad

• 4 large, ripe tomatoes
• 3 balls of fresh buffalo mozzarella
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• Generous pinch of salt
• Handful of fresh oregano or basil leaves, torn if large

1. Slice the tomatoes into 1/3 inch-thick slices and place in a bowl with the salt and olive oil. Leave to marinate for at least 20 minutes and up to an hour. (If you don't have the time, you can skip this step, and simply dress the mozzarella and tomatoes with olive oil, salt, and pepper.)
2. Strain the tomatoes, pouring off the juice into a small jar. Shake to create an emulsion.
3. Slice the mozzarella the same thickness as the tomato and place a layer of tomato slices, alternating with mozzarella slices, on a serving dish. Pour over the tomato emulsion, scatter the fresh herbs, finish with a good drizzle of extra-virgin olive oil, and serve.

tomatoes, mozzarella, extravirgin olive oil, generous, handful of fresh oregano

Taken from food52.com/recipes/29370-caprese-salad (may not work)