Recipe: Caprese Salad (different)

Caprese Salad
Source: Giada De Laurentiis, from Everyday Italian
(Clarkson Potter, 2005)
Makes 4 first-course servings

The people of Capri have co-opted the classic tri-colore combination of tomato, mozzarella, and basil and called it their own: if these three ingredients define a salad, it's called Caprese. Lucky for them.

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.