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     Title: Classic Caprese Salad
Categories: Five, Cheese, Vegetables, Herbs
     Yield: 6 Servings

     1 lb Fresh, best-quality
          - mozzarella
     4 md Heirloom tomatoes
     1 bn Fresh basil; leaves only,
          - some reserved for garnish
          Flaky sea salt
          Coarse ground pepper
          High-quality extra-virgin
          - olive oil

 While mozzarella is cold, slice it into 1/4" slices. Let it sit,
 loosely covered, to come to room temperature while you prepare the
 tomatoes.

 Slice the tomatoes into 1/4 to 1/2" thick slices, leaving them in a
 single layer on the cutting board as you go. Sprinkle generously
 with salt.

 On a serving platter, arrange the mozzarella, tomato slices, and
 whole basil leaves so they overlap slightly. Pour any tomato juices
 from the cutting board over the dish. Sprinkle again with salt and
 pepper, and drizzle with plenty of oil. Top with reserved basil,
 and serve.

 Recipe by Melissa Clark

 Recipe FROM: https://cooking.nytimes.com

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