Marinated Caprese Salad - cooking recipe

Ingredients

1 cup extra virgin olive oil
1 garlic clove, thinly sliced
12 black peppercorns
3 large rosemary sprigs
1/4 teaspoon salt
1 pinch red pepper flakes
16 ounces fresh mozzarella cheese
6 roma tomatoes
1 bunch fresh basil, chiffonaded

Preparation

Warm the oil in a saucepan over medium heat with the garlic, peppercorns, rosemary, salt and red pepper flakes. Remove from heat and let cool to room temperature.
While the oil is cooling, cut the mozzarella into 1-inch cubes.
Remove the rosemary sprigs and peppercorns from the oil and pour over the mozzarella. Let stand at room temperature for several hours or refrigerate for up to 4 days. (Bring to room temperature before serving.).
Cut the tomatoes into fork-sized chunks. Drain excess oil from the mozzarella and fold in the tomato chunks.
Garnish the salad with fresh basil and serve.