Caprese Salad

The Italian Caprese salad originated in the Campania region of Italy and its named after the island of Capri. Its known for the vibrant colors representing the Italian flag: red tomatoes with mozzarella and green basil. This dish is often drizzled with extra virgin olive oil, which adds a rich flavor to the fresh ingredients with a shine. It is one of the popular appetizer or side dish, specially during summer when tomatoes and basil are in season.
Basically, this a recipe when you’re basically arranging great ingredients on a plate.
Tips: All the ingredients for Caprese salad should be at room temperature, remove the cheese from the refrigerator 1-2 hours before salad preparation.

Ingredients

Ripe tomatoes 2-3 medium to large
Mozzarella cheese 2(8 ounce) balls of mozzarella
Fresh basil
Olive oil
sea salt
Black pepper
Balsamic vinegar (optional)

Instruction

Place the balls of mozzarella on a clean kitchen towel or paper towels for about 15 minutes,to get rid of access moist. Then slice it to 1/4-inch thick slices.
Similarly, slice the tomatoes into 1/4-inch thick slices. Arrange tomatoes and cheese slices alternately on a serving platter overlapping them slightly.
Tuck fresh basil leaves between the tomato and mozzarella slices. Drizzle extra virgin olive oil over the sald, ensuring each slice is lightly coated. Optional : for added flavor you can drizzle a little balsamic vinegar over the sald.
Season with salt and pepper to taste. Serve immedialtely as a refreshing appetizer or a side dish.