Now place each tomato on its side and cut it into slices, approx. 1cm thick.

Put these to the side and slice the buffalo mozzarella, aiming for the same thickness.

To assemble the caprese salad, place a slice of tomato on the serving plate, laying it flat and sprinkle a touch of dried oregano on top (optional) along with some salt and pepper.

Next, lie a basil leaf on the tomato (to the left), keeping it half off the slice and sticking out.

Then add a slice of mozzarella to the other side of the tomato so it overlaps, but only half way.

Repeat this process placing the tomato, basil and mozzarella around the rim of the plate and working your way in.

Add the layers to the middle part by first laying down the tomatoes and basil leaves then the mozzarella slices to finish it off.

Drizzle a generous amount of extra virgin olive oil on top of your caprese salad.