Insalata Caprese

2 large vine ripened (slightly firm) tomatoes
½ pound fresh mozzarella cheese sliced ¼ inch thick
1 cup fresh basil leaves
¼ cup extra virgin olive oil
Coarse salt to taste (Fleur De Sel works nicely)
Freshly ground black pepper to taste

Arrange the tomatoes and mozzarella cheese slices on a platter in a position that is appealing to you. I like to present my caprese salad on a long thin plate in a straight line (giving it a modern look) or a round platter works well (outlining along the edge). Alternate: a slice of tomato and then a mozzarella slice until finished.

Cut basil (I like to use cooking shears) and sprinkle over the top of the arranged salad. Sprinkle with salt and freshly cracked black pepper to taste; add capers if you wish (keep in mind, capers are salty and you must use less salt if adding them to your salad). Finally, drizzle that beautiful olive oil over the top of the salad. Caprese salad shouldn’t sit in the oil as it will get soggy; so make sure to dress just prior to serving!

• No vinegar of any kind is traditionally put on a true Insalata Caprese Salad!