Caprese Salad
in
Makes 4 servings.
1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick (can use part-skim to reduce calories)
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
Make this salad just before you plan to eat. It should never be allowed to sit in oil for any length of time because it will become soggy. No vinegar of any kind should be used.
Bon appetito!
