Originating on the Island of Capri in the 1950’s, this easy salad is perfect for using late summer home grown tomatoes. Enjoy the colors of Italy and simplicity at its finest!
3 Vine-ripe tomatoes cut in 1/4-inch thick slices
1 Pound fresh mozzarella cut 1/4-inch thick slices
Fresh basil leaves
Extra-virgin olive oil
Layer alternating slices of tomatoes and mozzarella, add a basil leaf between each, on a large, flat platter. Drizzle with extra-virgin olive oil and season with salt. Enjoy!
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