Caprese Salad
- 2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
- 1 pound fresh mozzarella, sliced1/4 inch thick
- 1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
- 1/4 teaspoon dried oregano, crumbled, if using arugula instead of basil
- 3 to 4 tablespoons good quality extra-virgin olive oil
- fine sea salt and freshly ground black pepper to taste
- Optionally, balsamic vinegar
Arrange tomato and mozzarella slices alternating each around a plate. Chiffonade a handful of basil leaves (stack basil leaves on top of each other, roll them like a cigar, and then slice thinly). Sprinkle cut basil on top. If using arugula, sprinkle salad with oregano. Drizzle olive oil over top. Season with salt and fresh ground pepper to taste. Optionally drizzle good quality balsamic vinegar on top.