Caprese Salad With Caper Vinaigrette

A detour for classic caprese salad. Sample a variety of heirloom tomatoes either from your garden or the farmer's market. The ideal showcase to prove what superstars heirloom tomatoes are! Good quality, fresh ingredients are very important! Do not prepare recipe out of season. I served the caprese over fresh baby arugula leaves. Associated Press.

• Ready In: 15 mins
• Serves: 4

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

Directions

1. Use a serrated knife to slice each ball of mozzarella into 4 slices. Repeat with the tomatoes, cutting each into 4 slices.
2. 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.
3. In a blender, combine the olive oil, lemon juice and [half] of the capers. Puree until smooth. Season with salt and pepper, to taste.
4. 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.