Recipes

Ingredients

• 2 large, fresh tomatoes, preferably heirloom, sliced 1/4-inch thick
• 1/2 pound fresh mozzarella, sliced 1/4-inch thick
• 1 cup fresh basil leaves
• 1/4 cup good-quality extra virgin olive oil
• Salt and freshly ground black pepper
• 2 tablespoons capers (optional)
• 1/4 cup arugula, chopped (optional)

Preparation

1. In a circular pattern following the edge of the plate, alternate slices of fresh mozzarella and tomatoes.
2. Sprinkle liberally with torn or sliced (chiffonade) basil, as well as salt and freshly ground black pepper to taste.
3. Just before serving, drizzle extra virgin olive oil over the salad.
4. Top with chopped arugula or capers, if using.

Tips & Notes

Serving Tips: Serve with a loaf of hearty artisanal bread or a baguette. To make the salad into a sandwich, layer mozzarella, tomatoes, olive oil, and a little balsamic vinegar onto a baguette. Top with basil, salt, and pepper (or basil pesto).