1/2 lb fresh mozzarella, sliced 1/4 – inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 c fresh basil leaf
freshly-ground black pepper
2 Tbsp drained capers (optional)
1/4 c 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, overlapping 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 some olive oil.
Note: This dish 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.