Insalata Caprese

My good friend Robin recently wrote with a simple request,

I am going to a party in a couple of weeks and need to bring tapas that will serve 30 people. I want it to be something interesting but not super hard to make. Any suggestions?

One word for you, Robin: caprese. Also known as insalata caprese, this simple combination of tomatoes, mozzarella and basil works equally well as an intimate dinner salad or tapas for a crowd. (I prepped caprese for 250 people at a friend's wedding reception without killing myself in the process.)

This is a dish where the quality of every ingredient matters. Start with the very best tomatoes you can find. Traditionally caprese calls for plum tomatoes, but use whatever kind you can find. Heirlooms are fun but even common vine-ripened tomatoes do well. Slice the tomatoes 1/4 inch thick and arrange the slices on a serving tray.

Top each tomato slice with a thin slice of fresh mozzarella. Don't bother making caprese if you can only find the slightly dried mozzarella like you'd use in lasagna--the cheese must be fresh (Robin, G.B. Russo's on 29th is sure to have some.)

Place a single Italian basil leaf on each tomato and mozzarella stack. Finally, drizzle everything with good olive oil and sprinkle with salt. Some people like to drizzle balsamic vinegar as well, but I prefer without.

The beauty of caprese comes from the pure combination of flavors, the simplicity of good tomatoes, fresh cheese and aromatic basil. I guarantee you won't have any leftover to bring home.