Tomato-Mozzarella Salad

• 2 pounds ripe plum tomatoes
• 1 pound fresh mozzarella cheese
• 13 cup extra-virgin olive oil
• 1/4 cup finely minced fresh basil
• 1 tablespoon drained capers
• Generous pinch hot red pepper flakes
• Freshly ground black pepper

1. Dice the tomatoes into one-inch pieces.
2. Place in a bowl.
3. Dice the mozzarella into one-half-inch pieces.
4. Add to the tomatoes along with the rest of the ingredients and gently fold everything together.
5. Allow salad to marinate an hour at room temperature, then serve.

tomatoes, mozzarella cheese, extravirgin olive oil, fresh basil, capers, generous, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3656 (may not work)