CAPRESE SALAD

Every summer, we take a family vacation sailing around the Mediterranean for a couple
of weeks, and inevitably we visit the incredibly beautiful island of Capri, in the Bay of Napoli.
The people of Capri have coop ted the classic tricolore combination of
tomato, mozzarella, and basil and called it their own: if these three
ingredients define a salad, it’s called Caprese. Lucky for them.

                                     CAPRESE SALAD

4 FIRST-COURSE SERVINGS

3 tablespoons fresh lemon juice (from about ? lemon)

1/2 tea spoon salt, plus more to taste

1/4 tea spoon freshly ground black pepper, plus more to taste

3 tablespoons extra-virgin olive oil

0,600 kg. assorted tomatoes (such as regular vine-ripened

tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes,

and yellow teardrop  tomatoes)

6 ounces fresh mozzarella cheese, drained and sliced

2 tablespoons thinly sliced fresh basil leaves

Whisk The Lemon Juice,1/2 teaspoon salt, and ? teaspoon pepper

in a medium bowl. Gradually whisk in the oil to blend. Set the

dressing aside.

Cut the regular tomatoes into 1/4-inch-thick slices, and the plum

tomatoes into wedges. Cut the cherry, grape, and teardrop  tomatoes

in half. Arrange the tomatoes and cheese on a p latter. Drizzle the

dressing over. Sprinkle with the basil and additional salt and

pepper to taste, and serve.

Variants:

A British variant - Mozzarella and Tomato Salad

Some variations include adding chopped garlic, parsley, and various sauces. (Balsamic vinegar, Italian dressing, etc.)