Traditional CAPRESE SALAD
- 3 tablespoons fresh lemon juice (from about ½ lemon)
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 3 tablespoons extra-virgin olive oil
- 1¼ pounds assorted tomatoes (such as regular vineripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes, and yellow teardrop tomatoes)
- 6 ounces fresh mozzarella cheese, drained and sliced
- 2 tablespoons thinly sliced fresh basil leaves
Instructions:
The people of Capri have coopted the classic tricolore combination of tomato, mozzarella, and basil and called it their own: if these three ingredients define a salad, it’s called Caprese. Lucky for them.
- Whisk The Lemon Juice, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
- Cut the regular tomatoes into ¼-inch-thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.