Caprese Salad with Salsa Cruda

4 cups tomato sauce
1 lb. fresh mozzarella, cut into 8 nice slices
8 whole basil leaves
4 fl. oz. best-quality extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste

Directions:

On each of four plates, place 1/2 cup Raw Tomato Sauce nicely in the center. Layer 2 slices of mozzarella alternately with 1/2 cup tomato sauce, forming a lovely stack, like pancakes. Place 2 basil leaves on top of each stack and drizzle with the olive oil. Sprinkle each stack with a little salt and freshly ground black pepper. A little black pepper around the plate is a decorative touch. Serve immediately.

User Reviews:

In my opinion, a caprese salad should always be made with fresh tomatoes instead of tomato sauce.

Submitted by Jessica Pino on December 06, 2003

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