A Caprese salad is wonderful any time of the year but especially during the summer months when I can use fresh tomatoes and basil from our garden. This salad tastes even better than it looks!
This is a truly authentic recipe. Many people who think of a Caprese salad expect it to have balsamic vinegar on it but the more traditional and authentic Italian version does not use balsamic vinegar on Insalata Caprese but uses olive oil instead. We prefer the traditional Italian way but you can use balsamic vinegar or balsamic glaze instead if you prefer.
· 4 vine-ripe tomatoes, sliced ¼” thick
· 1 lb. fresh mozzarella, sliced ¼” thick
· 1 bunch fresh basil, chopped or torn
· 2 T. extra virgin olive oil
· ¼-½ tsp. black pepper
Arrange the tomatoes, mozzarella and basil onto a serving platter. Drizzle the olive oil over the top and sprinkle on the black pepper. Serve immediately.