Caprese

You asked for it, you got it. This is the best Caprese in the world (so I have been told). In the summer all you need are a couple of grilled steaks and this stuff and dinner is served. Enjoy!

3 tbsp fresh lemon juice
2 large cloves of garlic - finely minced
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/8 tsp red pepper flakes
3 tbsp of good quality extra virgin oil
1 and 1/2 lbs of tomatoes - I use garden fresh tomatoes in the summer and grape tomatoes from the grocery store when the good stuff is out of season. Just slice the grape tomatoes in half.
6 oz fresh mozzarella cheese drained and sliced or cubed.
2 tbsp thin sliced fresh basil leaves

*Whisk the lemon juice, garlic, salt, pepper, red pepper and olive oil together in a bowl. Set aside.

If you are using regular large tomatoes, slice them 1/4 inch thick and arrange on a deep platter with the sliced cheese. If you are using grape or cherry tomatoes, slice the tomatoes in half and dice the cheese into about 1/2 inch chunks and toss together on a deep platter.

Pour the dressing over the tomatoes and cheese. Sprinkle the basil over the top. Serve with garlic bread (see earlier post for my garlic bread recipe). If you use the sliced tomatoes and cheese its great to stack tomato then cheese on top and eat like an open sandwich. If you do the diced style just spoon the mixture onto the garlic bread.