What You'll Need:

• 2 large ripe tomatoes or 3-4 small to medium tomatoes (use different colored tomatoes for maximum aesthetic pop)
• ½ pound fresh cow’s milk mozzarella cheese
• ½ cup fresh basil, washed and well-dried
• Sea salt and pepper, to taste
• 1 Tbsp. extra virgin olive oil
• 2 cups cubed or sliced watermelon (seeds removed)

Step by Step:

1. Wash your tomatoes and then cube or slice.

2. Slice mozzarella cheese into ¼ inch thick slices. (For individual servings place one tomato slice on a serving plate topped with a few basil leaves, followed by a slice of the mozzarella.)

3. Repeat layers and sprinkle with salt and pepper.

4. Drizzle with one-half teaspoon of the olive oil.

This recipe is enough for two. To enjoy family style, double the recipe and arrange on a single platter. Do not toss this salad, rather just fold in or layer so that the ingredients will remain intact. For that extra flavor twist, add in the watermelon layer to brighten the flavor of this last of summer savory recipe. Remember, if you want to maintain the optimum flavor and consistency of your tomatoes, do not store them in the refrigerator as they will lose flavor and become mealy. Also serve tomato caprese salad immediately after making because tomatoes begin to lose their robust flavor just 5 minutes after being cut. This recipe is all about simplicity in flavor--so use high quality veggies, herbs, cheese and extra virgin olive oil for maximum flavor.

Enjoy!