1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste
Freshly-ground black pepper to taste
1/4 cup Extra Virgin Olive oil (Spring Harvest for a sweeter Caprese or Fall Harvest for a "fuller" flavor) Balsamic to taste (sweet, aged, 25 star balsamic)
In a circular design around the side of a serving plate or "stacked" individual servings, alternate fresh mozzarella slices with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste.
Just before serving, drizzle on Extra Virgin Olive Oil followed by a small drizzle of Balsamic. NOTE: Insalata Caprese should not be allowed to sit in olive oil for any length of time.