Recipe: Caprese Salad

CAPRESE SALAD

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 fresh basil leaves

Whisk the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.

Cut the regular tomatoes into 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 basil and additional salt and pepper to taste, and serve.

Makes 4 first-course servings
Source: Everyday Italian by Giada De Laurentiis