Claire's Caprese Salad
Equal amounts of tomatoes and fresh mozzarella cheese
Fresh basil leave, chiffonade (cut into thin strips)
freshly ground pepper
Extra Virgin Olive Oil
In this example the picture shows a salad that serves 4-6 people. I cut up three medium size tomatoes and about 6 ounces of fresh mozzarella cheese. The key is to cut the tomato slices into a similar size as the cheese slices. I usually use about 10 nice, medium size basil leaves for this amount. I use 2 or three turns of the pepper mill and about 1 to 1 1/2 teaspoons kosher salt. I am guessing that I pour about 2 tablespoons of both vinegar and olive oil over the salad. You can make this several hours in advance and let it sit at room temperature until ready to serve. This is also wonderful on a crusty baguette!