Caprese Salad With Caper Vinaigrette - cooking recipe

Ingredients

16 ounces balls fresh mozzarella cheese
2 large slicing tomatoes
salt & fresh ground pepper (I used medium coarse Sicilian salt)
1/4 cup extra virgin olive oil
1 lemon, juice and zest of
1 tablespoon capers, divided
handful fresh basil leaf, chiffonade (*FRESH*!)
arugula leaves or heirloom lettuce

Preparation

Use a serrated knife to slice each ball of mozzarella into 4 slices. Repeat with the tomatoes, cutting each into 4 slices.
Stack 2 slices of tomato and 2 slices of mozzarella, alternating as you stack, on each of 4 serving plates. As you stack, season each tomato slice with a pinch of salt and pepper. Set aside.
In a blender, combine the olive oil, lemon juice and [half] of the capers. Puree until smooth. Season with salt and pepper, to taste.
Drizzle a bit of the dressing over each mozzarella--tomato stack. Scatter basil ribbons, a few of the remaining capers and a bit of the lemon zest over each stack.