Caprese Salad

| 05/17/2010|
Ingredients:
1/2 pound fresh (not packaged) mozzarella cheese, cut in thick (1/4 to 1/3 inch) slices
2 large ripe tomatoes cut in thick 1/3 inch slices
8 to 10 large fresh basil leaves
1/4 cup Picudo or Arbequina extra-virgin olive oil
Fig or Aceto Balsamico di Modena 4 Leaf Quality, formerly named 18-Year Traditional Balsamic Vinegar (optional)
Fresh ground pepper
Sea Salt or coarse salt

Directions:
Arrange alternating tomato and mozzarella slices on a serving platter, or place a tomato on an individual serving dish and top each piece of tomato with a slice of mozzarella. This may be done a few hours in advance. Keep refrigerated until ready to serve. Just prior to serving, chop the basil coarsely into thin strips. Sprinkle the basil over the tomato/mozzarella pieces. Drizzle a thin line of sweet-fruity extra-virgin olive oil on top of the tomato-mozzarella combination. Follow with a few drops of balsamic vinegar per sliced tomato if desired and then add freshly ground pepper and salt to taste.
Serves 4