2-3 thinly sliced ripe tomatoes
1-2 handfuls of fresh basil, chopped
desired amount of mozzarella (we use about 2 oz. from the container of fresh mozzarella you can get in the deli section)
1 T extra virgin olive oil
1-2 tsp balsamic vinegar
dried red pepper flakes
sea salt
freshly ground pepper

Layer the tomatoes in a large shallow bowl, add the mozzarella and basil. Toss with the olive oil to coat the tomatoes.  Add vinegar, shake or two (or eight – however hot you want it) of red pepper flakes, and a bit of salt and pepper.  Toss again, and adjust spices as desired.

Isalata Caprese with two types of tomatoes, before tossing


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