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caprese salad

ingredients:

5 or 6 vine-ripened red and yellow tomatoes, sliced 1/4 inch thick
1 pound fresh mozzarella, sliced1/4 inch thick
4 or 5 fresh basil leaves, washed well and dried
small bunch of fresh parsley, washed and dried
3 to 4 tablespoons spicy or regular olive oil
fine sea salt to taste
freshly ground black pepper to taste

instructions:

On a large platter arrange tomato and mozzarella slices, alternating and overlapping them. Sprinkle with parsley and basil leaves and drizzle with oil. Season salad with salt and pepper.

Changes, hints, tips and thoughts for this recipe:

• most caprese salads call for more basil, but it's not my favourite herb to eat uncooked, so I cut back on it in my salads