Insalata Caprese (Caprese Salad)
2 large, fresh tomatoes, preferably heirloom, sliced 1/4-inch thick
1/2 pound fresh mozzarella, sliced 1/4-inch thick
1 cup fresh basil leaves
1/4 cup good-quality extra virgin olive oil
Salt and freshly ground black pepper
2 tablespoons capers (optional)
1/4 cup arugula, chopped (optional)
In a circular pattern following the edge of the plate, alternate slices of fresh mozzarella and tomatoes.
Sprinkle liberally with torn or sliced (chiffonade) basil, as well as salt and freshly ground black pepper to taste.
Just before serving, drizzle extra virgin olive oil over the salad.
Top with chopped arugula or capers, if using.