Insalata Caprese

The first time I ever had this salad was when I was 16 and traveling in Italy with my family. I vividly remember sitting in a small trattoria in Vernazza, the bright red tomatoes bursting with flavor in my mouth, their sweet juices offset by the creamy mozzarella and sharp basil. Of course, I had eaten raw tomatoes before, but had never liked them much. But there was something about this combination of flavors that changed my mind for good, and since then I have loved tomatoes in salads, pastas, even plain with a little salt. Be sure to only use the best tomatoes you can find — this is not a salad for winter, since there are only a few flavors it really gives them a chance to shine.

Insalata Caprese

2 large tomatoes (beefsteak or heirloom), sliced

8 oz mozzarella, sliced

10-12 basil leaves

2-3 tablespoons balsamic vinegar

2-3 tablespoons olive oil

Salt and pepper, to taste

On a large plate, layer one slice tomato, one slice mozzarella, and one basil leaf. Repeat with remaining slices to form a circle around the edge of the plate. Drizzle vinegar and olive oil over salad, and season well with salt and pepper. Serve immediately.