Caprese Salad

1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large ripe tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt and freshly ground pepper
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil

In a circular design around the side of a serving plate (or on individual plates if you are doing individual portions), 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. Sprinkle capers over the top. Just before serving, drizzle on some excellent extra-virgin olive oil. NOTE: Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on Caprese!

~ Char "Mmmmmmm"