Mozzarella and Tomato Salad (Insalata Caprese)

1 lb buffalo mozzarella

3 large, ripe, fresh tomatoes

Basil leaves, fresh

Salt and Pepper, freshly ground

4 table spoons EVOO (extra-virgin olive oil)

2 tablespoons White Wine Vinegar

1 tablespoon Capers, rinsed

Slice the mozzarella and tomatoes thinly and arrange as desired. Scatter over the basil leaves and season to taste with salt and a generous grinding of black pepper.

Whisk together the EVOO and white-wine vinegar in a small bowl, then drizzle over the tomatoes and mozzarella. Scatter the capers over the top and serve.