Caprese Con Mozzarella Di Bufala (Mozzarella~
cheese, salads, vegetables
12 oz mozzarella, fresh buffalo- milk, i; n very thin slices
12 basil leaves; fresh
1 lb tomatoes, fresh, ripe
1 cup extra virgin olive oil
1 coarse salt
1 freshly ground black pepper
Rinse, core and cut tomatoes into thin slices. In four medium-size salad dishes, alternate the cheese slices, basil and tomato slices, overlapping slightly. Divide the olives evenly and arrange them at the centre of each dish. Spoon the oil over each serving, letting it to form a pool like a sauce. Season with salt and pepper, cover and let stand at room temperature for at least 30 minutes before servingb.
Yield: 4 servings
