Caprese Salad (Tomatoes with Mozzarella, Basil and Olive Oil)

Serves 2

• 3 medium ripe tomatoes
• 1 medium mozzarella ball
• 1 handful fresh basil leaves
• 2 tsp olive oil
• salt

Slice tomatoes into thickish slices. Slice mozzarella into similarly sized slices. Arrange slices on plates, interleaving with basil. Drizzle lightly with olive oil and sprinkle with salt.

Alternatively... Chop tomatoes and mozzarella into similarly-sized cubes. Slice basil into ribbons. Toss with olive oil and salt in a medium bowl, then serve.

Notes:

1. Giada de Laurentiis had a neat variation using toasted slices of french bread rubbed with a bit of garlic and topped with the caprese components.
   
2. I served mine with a slice of Wasa crispbread and half of an avocado. Perfect lunch.