Caprese Salad

Many of us will be having tomatoes sooner than we know it, here is an AMAZING, easy summer salad.

Insalata Caprese Salad

1/2 pound fresh mozzarella cheese,

sliced 1/4-inch thick 2 large ripe tomatoes, sliced 1/4-inch thick

1 cup fresh basil leaves

Coarse salt and freshly ground pepper

2 tablespoons drained capers (optional)

1/4 cup extra-virgin olive oil

In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top. Just before serving, drizzle on some excellent extra-virgin olive oil.

NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on Insalata Caprese!
Makes 4 servings.

PERSONAL NOTE: I made a miniature caprese salad last week. I used grape tomatoes, cut in half, small mozzarella balls quartered, chopped basil leaves.....I tossed it all like a regular salad. I drizzled olive oil, salt and peppered it, but I did add a dash of raspberry vinaigrette......it was KILLER!