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
- Dice the tomatoes into one-inch pieces.
- Place in a bowl.
- Dice the mozzarella into one-half-inch pieces.
- Add to the tomatoes along with the rest of the ingredients and gently fold everything together.
- 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)