Caprese Salad with Tomato, Mozzarella and Basil

Wash and dry the tomatoes, then slice each one into ¼-inch rounds. Set aside on a paper towel-lined plate to drain any excess moisture.

Slice the fresh mozzarella into ¼-inch rounds, matching the thickness of the tomato slices.

Stack the tomato slices and mozzarella slices alternating, slightly overlapping like you see in the classic arrangement.

Pour the olive oil into a small saucepan over low heat.

Add the two cloves of garlic, minced or sliced thin, to the oil.

Let the garlic gently infuse in the oil for 2-3 minutes until it's aromatic but NOT browning — we want gentle warmth, not frying. Remove from heat immediately.

Stir in the salt and black pepper, then let the garlic oil cool for 5 minutes before using.

Arrange the tomato and mozzarella stacks on a serving platter or einzelnen plates, slightly fanning them open.

Drizzle the warm garlic-infused olive oil generously over the salad.

Scatter the fresh basil leaves over the top, and snip the chives with scissors for a delicate garnish.

Give one final pinch of flaky salt and crack of black pepper over everything. Serve immediately while the tomatoes are at their peak freshness.