1/2 pound mozzarella balls (called bocconcini) OR
1/2 pound fresh mozzarella, slice 1/4 inch thick
4 roma tomatoes sliced 1/4 - inch thick and mixed
with 7 or 8 cherry tomatoes (You could also use regular
tomatoes. Just pick whichever ones seem freshest at the time)
1 cup fresh basil leaves, coarse
freshly ground pepper
2 tablespoons drained capers
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, overlap-
ping 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 excellent
extra-virgin olive oil.
NOTE: Italian Caprese
Salad should never be allowed to sit in oil for
any length of time and become soggy, and no
vinegar of any kind goes on this salad!