“For the best caprese salad, do not refrigerate the mozzarella. Tomatoes should be sun-ripened, soil-grown, and never refrigerated.” —Roland Richter, chef and owner of Joe’s Dining, in Santa Fe

1 pound fresh fior di latte (mozzarella made with cow’s milk instead of water buffalo milk), sliced

4 fresh heirloom tomatoes, sliced

½ pint of cherry tomatoes, sliced in half (optional)

1 bunch fresh basil leaves

Extra-virgin olive oil, for drizzling

Salt and freshly ground pepper, to taste

Serves 4

1. Layer fior di latte and tomato slices with basil on a platter.
2. Scatter cherry tomatoes on top, if using.
3. Drizzle with olive oil and season with salt and pepper.