Insalata Caprese

PUBLISHED ON: 07.08.2010

A reminder of the abundance of vine-ripened summer tomatoes and what a few simple fresh ingredients can create for your garden to table meal.

Insalata Caprese
Serves 4

2 pounds vine-ripened tomatoes, sliced
1 pound fresh mozzarella, sliced
1/4 cup fresh chopped basil
3-4 tablespoons Extra Virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
On a large platter, arrange tomatoes and mozzarella alternating and overlapping them. Season with sea salt and black pepper. Add chopped basil. Drizzle with olive oil.

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