Insalata Caprese (Tomato, Fresh Mozzarella, And Basil Salad)

• 2 whole Large , Ripe Tomatoes, Sliced Into 1/4-inch Thick Slices
• 1/2 pounds Fresh Mozzarella Cheese, Sliced Into 1/4-inch Thick Slices
• 1 cup Fresh Basil Leaves
• 2 Tablespoons Drained Capers (optional)
• 1/4 cups Extra Virgin Olive Oil
• 1/4 cups Good Balsamic Vinegar
• 3 whole Large Cloves Of Garlic, Crushed And Finely Chopped
• Kosher Or Sea Salt, To Taste
• Freshly Ground Black Pepper, To Taste
• 1 loaf Crusty Italian Or French Bread, Sliced Into 1/4-inch Thick Slices

1. 1. Arrange the tomato and fresh mozzarella slices in an alternating, circular pattern around the edge of a large platter (or on individual plates if you are doing individual portions), overlapping them for effect.
2. 2. Chiffonade the basil leaves and sprinkle liberally over the tomato and cheese slices. Distribute the capers over the top of the slices.
3. 3. In a small bowl whisk the olive oil, the balsamic, and garlic. Taste and correct seasoning with salt and pepper and distribute the mixture over the tomato, mozzarella, and basil on the platter.
4. 4. For best taste, allow the salad to rest about 1 hour before serving.
5. 5. Serve, accompanied by slices of crusty Italian bread or baguette on which to create an hors d'oeuvres portion*.
6. * A portion is considered one tomato topped slice of mozzarella atop of a slice of the bread topped by some of the chiffonade basil leaves and capers.

tomatoes, mozzarella cheese, fresh basil, capers, ubc, ubc, cloves of garlic, kosher, freshly ground black pepper, crusty italian

Taken from tastykitchen.com/recipes/salads/insalata-caprese-tomato-fresh-mozzarella-and-basil-salad/ (may not work)