Caprese salad; one of the simplest, most beautiful and delicious salads I make.  Every summer when tomatoes of all kinds are at their finest, and my pot of basil is full and lush, I scout out the best mozzarella cheese I can find and we have this salad over and over.

The people of the Isle of Capri,  (thus it’s name)  created this tri-color salad, using tomatoes, mozzarella cheese, and basil, the colors of the Italian flag.  We are so lucky they did.  It is so simple to make you really don’t need a recipe, and I expect many of you know how to make it.  But for those of you who have never had it, you might want to try it.   This is how I make it.

This makes enough for a first-course, or side salad for 4.

• 3 Tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 Tablespoons extra virgin olive oil

Whisk all of the above together to blend.  Set dressing aside.

• 1 1/2 pounds fresh tomatoes.  An assortment makes a pretty presentation, such as regular vine-ripened tomatoes, plum tomatoes, red or yellow cherry tomatoes, or heirloom tomatoes of any color.  The ones in my photo are dark skinned heirloom tomatoes, very meaty and sweet.
• a ball of mozzarella cheese, about 6 ounces, thinly sliced
• several sprigs of basil, torn into small pieces

Slice the large tomatoes into 1/4 inch slices,  cut smaller tomatoes into wedges, and grape or cherry tomatoes  in half.  Arrange on a platter with the cheese.  Drizzle the dressing over the top.  Sprinkle with the basil and any additional salt and pepper.

A loaf of crusty Italian bread is the perfect accompaniment .