Caprese Salad

This preface to the main course tastes best when the tomatoes are ripe and sweet, and the basil is very fresh.


2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick

1 pound fresh mozzarella, sliced 1/4 inch thick

1/4 cup packed fresh basil

3 to 4 tablespoons extra-virgin olive oil

fine sea salt to taste

freshly ground black pepper to taste


On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them.

Sprinkle salad with oregano and arugula, and drizzle with oil.

Season salad with salt and pepper.

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