This is truly one of my favorite things. For those of you who only know mozzerella in pizza form, this will will be an adventure. The cold, fresh, salty, tangy, and sweet flavors meld to form a delectable appetizer or salad.
1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large ripe tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt and freshly ground pepper
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil
dash or two of balsamic vinegar
Alterate layers of mozzarella, tomato slices, and basil leaves, overlapping them as you go. Drizzle oil and vinegar. Season with salt and pepper. Sprinkle on capers if you like them. Serve immediately.
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Ruth,
This is one of my favorite dishes, as well. For work one year I spent a week in Florence and had this everyday at least once if not twice.
Also, with the fresh tomatoes from my garden and the fresh basil in my pots, we fixed this as a salad both Saturday and Sunday night – it is wonderful!!!
I’ve never tried it with capers; I don’t like them much. Also, at times I will cut it up and add red onion.
Thank you for sharing.
Lisa