Capri Salad

• 2 beefsteak tomatoes
• 4 1/2 ounces mozzarella cheese (about 1 cup)
• 12 black olives, pitted and sliced
• 8 fresh basil leaves
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• salt and pepper
• fresh basil leaf, to garnish

1. Using a sharp knife, cut the tomatoes into thin slices.
2. Drain the mozzarella, if necessary, and cut into slices.
3. Layer the tomatoes, mozzarella, olives, and basil leaves alternately in a stack, finishing with a layer of cheese on top.
4. Place each stack under a preheated hot broiler for 2-3 minutes or just long enough to melt the mozzarella.
5. Drizzle over the balsamic vinegar and olive oil, and season to taste with a little salt and pepper.
6. Transfer to individual serving plates and garnish with fresh basil leaves.
7. Serve immediately.
8. Enjoy!

beefsteak tomatoes, mozzarella cheese, black olives, basil, balsamic vinegar, extra virgin olive oil, salt, fresh basil leaf

Taken from www.food.com/recipe/capri-salad-52224 (may not work)