Caprese Salad

  • 3 vine-ripe tomatoes, ¼-inch thick slices

  • 1 pound fresh mozzarella, ¼-inch thick slices

  • 20 to 30 leaves (about 1 bunch) fresh basil

  • Extra-virgin olive oil, for drizzling

  • Coarse salt and pepper

  • Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

Caprese Salad photo

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