Caprese Salad With Caper Vinaigrette

• 16 ounces balls fresh mozzarella cheese
• 2 large slicing tomatoes
• salt & fresh ground pepper (I used medium coarse Sicilian salt)
• 1/4 cup extra virgin olive oil
• 1 lemon, juice and zest of
• 1 tablespoon capers, divided
• handful fresh basil leaf, chiffonade (*FRESH*!)
• arugula leaves or heirloom lettuce

1. Use a serrated knife to slice each ball of mozzarella into 4 slices. Repeat with the tomatoes, cutting each into 4 slices.
2. Stack 2 slices of tomato and 2 slices of mozzarella, alternating as you stack, on each of 4 serving plates. As you stack, season each tomato slice with a pinch of salt and pepper. Set aside.
3. In a blender, combine the olive oil, lemon juice and half of the capers. Puree until smooth. Season with salt and pepper, to taste.
4. Drizzle a bit of the dressing over each mozzarella--tomato stack. Scatter basil ribbons, a few of the remaining capers and a bit of the lemon zest over each stack.

mozzarella cheese, tomatoes, salt, extra virgin olive oil, lemon, capers, handful fresh basil leaf, arugula

Taken from www.food.com/recipe/caprese-salad-with-caper-vinaigrette-462991 (may not work)