HOLIDAY FRESH MOZZARELLA AND TOMATO SALAD WITH A KICK

"This is one of the most colorful and easy ways to entertain and can be made a few hours before serving. Use a great quality extra-virgin olive oil and a platter with lots of surface area. If you are bringing this to a friend's house, you can easily find disposable serving platters to meet your needs. I add sliced spicy cherry peppers for a hot and spicy ending."

2 pounds large water-packed fresh mozzarella*, sliced 1/4-inch-thick
4 large ripe tomatoes or assorted heirloom tomatoes, sliced 1/4-inch-thick
1 bunch basil, leaves removed from stems (about 1 cup leaves)
1/2 cup hot cherry pepper slices**
1/2 cup extra-virgin olive oil
Kosher salt and fresh-ground black pepper, to taste
1/2 cup red wine vinegar, optional
toasted Italian bread rounds or packaged crostini (for serving)

Arrange alternating slices of cheese and tomatoes on a large platter, overlapping the slice. Place basil leaves in between every couple of slices. Scatter the cherry peppers over the platter. Drizzle the olive oil over all and season with salt and pepper. Sprinkle with vinegar, if using.

*Supermarkets carry water-packed fresh mozzarella balls in large and small versions called boccinini. I prefer the way the large ones look. If using the smaller ones, instead of cutting and arranging the slices, combine them whole with cherry tomatoes, toss everything together and serve it in a bowl instead of a platter.

**Hot cherry pepper slices are found in most grocery stores and Italian grocers.

Serve with toasted Italian bread rounds or packaged crostini.

Makes 8 servings
Source: Steve Petusevsky, Mcclatchy News Service