This salad is another perfect meal for a hot night. Again, it’s delicious served with a baguette. We used more of our delicious Riesentraubes (an heirloom cherry-type tomato) in this wonderful salad, which reminds us of the time we spent in Rome two summers ago. Though you’ll often see Caprese as a layered salad–with big slices of tomato and cheese alternated with big basil leaves–we find this version easier to eat.
Toss together in a large bowl:
1 pound fresh mozzarella, cut into 1/2 inch cubes
2-3 pounds cherry tomatoes, sliced in half
1 cup fresh basil leaves, sliced into ribbons
Coarse sea salt to taste
Freshly-ground black pepper to taste
2 tablespoons drained capers (optional)
1/4 cup extra virgin olive oil
That’s it! Serve immediately with fresh, crusty bread. And eat it with joy!