Caprese Salad
This salad is fantastic in the summertime with fresh basil and tomatoes right out of the garden. In general, your tomatoes will always taste better if you keep them out of the refrigerator; by serving the salad at room temperature, all the flavors will peak right on the plate.
Recipe
3 vine-ripe tomatoes, cut into 1/4-inch thick slices
1 pound fresh mozzarella (the soft kind packed with water), cut into 1/4-inch thick slices
5 to 10 leaves of fresh basil, slivered
Balsamic or Red Wine Vinegar, for drizzling
Coarse salt and pepper
Arrange tomatoes and cheese on a plate. Sprinkle with basil, drizzle on the vinegar, and then add salt and pepper to taste.
