Easy Italian Recipes

 MAKE 4-6 SERVINGS

- 3 or 4 large, ripe tomatoes
- 1/2 Ib (250 g) fresh mozzarella cheese
- Sea salt and freshly ground pepper
- 1/4 cup (2 fI oz/60 ml) extravirgin olive oil
- About 10 fresh basil leaves

In Campania, where this salad is known as insalata caprese (salad in the style of the island of Capri), creamy fresh mozzarella and juicy, sun-ripened tomatoes find their way into many dishes, though none as perfect as this simple salad. This is a classic summertime dish, so don't even consider making it with out-of-season tomatoes or plastic-sheathed mozzarella.

Cut the tomatoes and mozzarella into slices '/4 inch (6 mm) thick.
On a serving platter, overlap slices of tornato and mozzarella. Sprinkle with salt and pepper. Drizzle with the olive oil. Tear the basil into small pieces and sprinkle over the salad. Serve at once.
NOTE: Tomatoes come in all sorts of shapes, sizes, and colors. For this recipe, it is essential to use the best quality, ripe, fresh tomatoes that you can find. if you can find them in season, try different heirloom varieties such as Green Zebra or Brandywine. You can also halve and scatter a handful of sweet cherry or grape tomatoes over the sliced tomatoes and mozzarella before drizzling with olive oil.

Buon appetito!