Caprese Salad with Caper Vinaigrette
Two 8-ounce balls fresh mozzarella
2 large slicing tomatoes
Salt and ground black pepper
1/4 cup olive oil
Juice and zest of 1 lemon
1 tablespoon capers, divided
Handful fresh basil leaves
Use a serrated knife to slice each ball of mozzarella into 4 slices. Repeat with the tomatoes, cutting each into 4 slices.
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.
In a blender, combine the olive oil, lemon juice and half of the capers. Puree until smooth. Season with salt and pepper. Drizzle a bit of the dressing over each mozzarella-tomato stack. Scatter several basil leaves, a few of the remaining capers and a bit of the lemon zest over each stack.