So simple it's silly.

Yet it's such a beautiful blend of flavors - juicy, real, soft, tangy summer flavors.
You can't make Insalata Caprese with anything but super ripe, straight off the vine tomatoes, pillowy soft water-packed mozzarella and fresh, earthy basil leaves.

It is the essence of summer.

We had better enjoy as much of this salad as we can! The summer days are quickly drawing to a close.




Insalata Caprese
serves 4-6

2 pounds vine-ripened tomatoes, sliced 1/4 inch thick (I often mix halved cherry tomatoes in with sliced big tomatoes)
1 pound fresh mozzarella, sliced 1/4 inch thick
1/4 cup fresh basil leaves, washed well and dried
3-4 tablespoons best quality extra virgin olive oil
salt and freshly ground black pepper

Arrange the tomatoes on a platter or large plate.
Drape the mozzarella slices over the tomatoes and scatter the basil leaves over the top of everything.
Drizzle with extra virgin olive oil and sprinkle with salt and pepper.
Serve at once.

A Note: I sometimes drizzle a teaspoon of balsamic vinegar over my serving, a practice that would be considered sacrilege to Insalata Caprese purists.