- 1/2 pound of fresh mozzarella, cut 1/4 inch thick
- 2 large vine ripened tomatoes, cut 1/4 inch thick
- 1 cup fresh basil leaves
- Coarse salt to taste
- Two garlic cloves, finely cut (or a dash of garlic powder)
- Freshly ground pepper to taste
- 1/4 EVOO
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, overlapping for effect.
Just before serving, drizzle on some top-quality extra-virgin olive oil. NOTE: Insalata Caprese should
never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on true Insalata Caprese!
Makes 4 servings.