Orginial Mozzarella Caprese
1/2 pound fresh mozzarella cheese sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste*
Freshly-ground black pepper to taste
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 top-quality 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 true Insalata Caprese!
Makes 4 servings.
My Heirloom Mozzarella Caprese
1 large yellow Heirloom Tomato (sliced)
8-10 small Cherry Tomatoes
4 slices of Fresh Mozzarella Cheese
4 Sprigs of fresh Basil
Arrange Salad on a large Serving dish, alternating yellow tomato slices and mozzarella cheese. Top with Basil leaves and cherry tomatoes. Splash with olive oil, crushed black paper and enjoy.