(Nice recipe submission from reader Randy Graham. My suggestion? Throw it all on an Italian filone roll and have a caprese sub. 
Our garden is starting to produce a variety of tomatoes. Here is one of our favorite ways to enjoy tomatoes fresh from the garden. Easy to prepare, a true flavor-flash on the palate and very pretty when plated as above.
1/2 pound fresh mozzarella cheese (sliced 1/4-inch thick)
2 large ripe tomatoes (sliced 1/4-inch thick)
1 cup fresh basil leaves
Coarse salt and freshly ground pepper
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil
You can prepare the salad as shown above or overlap the tomatoes. To overlap, arrange tomatoes, mozzarella and basil in a circular design around the side of a serving plate. Add salt and freshly ground pepper to taste. Sprinkle capers over the top. These are optional but I like the extra flavor. Caprese purists will want to leave capers off the salad.
Just before serving, drizzle an excellent olive oil (Ojai Organic Extra Virgin Olive Oil is good) over the salad. Serve immediately.
{ 4 comments… read them below or add one }
I make this a lot for my husband and I but mine never looks this pretty! this salad is so yummy tasting and it works well when we are trying to eat low carb.
mmm, and I love this dish drizzled with reduced balsamic vinegar
This is one of my all time faves minus the capers. I recently found a veggie stand on McNell Rd. that has some really awesome vine ripened tomatoes. (Mine aren’t ripe yet) The stand is under a pepper tree just past the dip.
One of my favorites! So simple, yet so fresh and delicious. I use balsamic vinegar as well and let set or put everything in the fridge for about 15-20 minutes to let the flavors marinate and “gel” together…