Caprese salad

August 29, 2007

Serves 4

8	large, ripened heirloom tomatoes (a mix of yellow, red, and green), cored and thickly sliced
3	balls of fresh mozzarella, thickly sliced
8	leaves fresh basil, chopped
2	tablespoons extra virgin olive oil
2	tablespoons red wine vinegar
	Salt and freshly ground black pepper, to taste

1. Arrange the tomatoes and mozzarella around a platter.

2. Sprinkle with the basil and drizzle with olive oil and red wine vinegar. Top with salt and freshly ground black pepper. Adapted from Sweet Basil