Caprese Salad Stack

Photo: Randy Graham, Valley Vegetarian

Our garden produces a variety of tomatoes. Here is one of our favorite ways to enjoy them fresh from the garden. This traditional Italian salad is easy to prepare, a true flavor-flash on the palate, and very pretty when plated.

½ pound fresh mozzarella cheese (sliced ¼-inch thick)
2 large ripe tomatoes (sliced ¼-inch thick)
1 cup fresh basil leaves
Coarse salt and fresh ground pepper
2 tablespoons drained capers (optional)
¼ cup extra-virgin olive oil

You can prepare the salad as shown above or overlap the tomatoes. To overlap, arrange tomatoes, mozzarella, and basil in a circular design around the side of a serving plate. Add salt and freshly ground pepper to taste. Sprinkle capers over the top. Capers are optional but I like the extra flavor. Caprese purists will want to leave them off the salad.

Just before serving, drizzle an excellent quality extra-virgin olive oil over the salad. Serve immediately.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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