Caprese Salad

By cortanez

Ingredients

• 3 tablespoons fresh lemon juice (from about 1/2 lemon)
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 3 tablespoons extra-virgin olive oil
• 1 1/4 pounds assorted tomatoes [such as regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes, and yellow teardrop tomatoes]
• 6 ounces fresh mozzarella cheese, drained and sliced
• 2 tablespoons thinly sliced basil leaves

Details

Servings 4
Adapted from tastebook.com

Preparation

Step 1

Whisk the lemon juice, 1/2 teaspoon salt, and 1/2 a teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.

Cut the regular tomatoes in 1/4-inch-thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.