CAPRESE SUMMER SALAD WITH TUNA VARIATION

1 ball fresh mozzarella 4 vine ripened tomatoes 1 medium red onion, thinly sliced 1 cup fresh basil leaves 1/4 tsp. sea salt (or to taste) 1/4 tsp. freshly ground black pepper (or to taste) 1 tbsp. capers (optional) 1/4 cup extra virgin olive oil 1 tbsp. balsamic vinegar 1/4 tsp. oregano 3 cloves garlic, finely minced or pureed

sliced robot peppers

black olives

Slice the mozzarella and tomatoes into 1/3-inch slices or 3/4-inch chunks. In a bowl, add vinegar and garlic. Allow garlic to steep in vinegar for 5-10 minutes. Add dried oregano, salt, pepper, and oil; whisk together.

Wash and dry basil; remove leaves. Add to oil.

Whisk oil mixture together well, then add remaining ingredients and toss well. Taste and adjust seasoning, adding more salt, pepper, vinegar or herbs to suit your taste. Some prefer more vinegar (always use the best quality vinegar available).

A pinch of red hot pepper flakes can be added if desired. This can be served with Parmesan croutons or a crusty artisan bread.

Variation: Add a can of Italian style tuna packed in olive oil and thinly sliced shards of hard Italian cheese. Serve with pita pockets. This is a wonderful take along for picnics. Fill each pocket just before eating.

Substitutions: Bocconcini (small mozzarella balls) may be used instead of chunks; red wine vinegar can take the place of balsamic.

#caprese #salad #tuna