Capri Salad - cooking recipe

Ingredients

2 beefsteak tomatoes
4 1/2 ounces mozzarella cheese (about 1 cup)
12 black olives, pitted and sliced
8 fresh basil leaves
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
salt and pepper
fresh basil leaf, to garnish

Preparation

Using a sharp knife, cut the tomatoes into thin slices.
Drain the mozzarella, if necessary, and cut into slices.
Layer the tomatoes, mozzarella, olives, and basil leaves alternately in a stack, finishing with a layer of cheese on top.
Place each stack under a preheated hot broiler for 2-3 minutes or just long enough to melt the mozzarella.
Drizzle over the balsamic vinegar and olive oil, and season to taste with a little salt and pepper.
Transfer to individual serving plates and garnish with fresh basil leaves.
Serve immediately.
Enjoy!