Insalata Caprese.

It is Summer, the time when vine ripened tomatoes, freshly picked cucumbers and basil are available. I must confess to a weakness: fresh basil leaves are like catnip is to cats for me. But, I digressed. This is a simple recipe, but it needs fresh ingredients and a good quality extra virgin olive oil.

Ingredients:

A few ripe tomatoes
1lb mozzarella
4 or five leaves of washed basil leaves
extra virgin olive oil
salt and pepper to taste
a plate with slightly elevated edges

Method:

1. warm the cheese to room temp
2. cut the tomatoes into 1/4 inch slices
3. slice the mozzarella likewise
4. alternate slices of tomatoes with slices of cheese around the plate, the two slightly overlapping
5. chop basil leaves and sprinkle on tomato/cheese combo
6. sprinkle with olive oil
7. add salt and pepper to taste and a few drops of lemon juice

I bet Italians eat this with fresh bread