This is pretty much the best food ever. If you're rich enough to buy fresh mozzerella and basil, I would recommend eating this every day of the summer, while there are still delicious tomatoes around. Luckily, we have been growing our own basil and mint illegally on the roof top of a Chinese restaurant behind our apartment, so Insalata Caprese is that much more affordable. 
We had to drive like an hour away to get our lovely little plants, but it was definitely worth it (and we got to check out back-roads Iowa, which was cool). Now that we've figured out their watering/picking schedule they are doing quite well, and supplying us constantly with delicious fresh herbs. The only problem is that Gabe is the only one tall enough to climb in and out of the window to take care of them, and he is very nervous about the mean-looking guys across the alley who watch him. 
Insalata Caprese 2 ripe perfect tomatoes
1 sphere of fresh mozzerella
10 large fresh basil leaves
olive oil salt
and pepper
Slice up your tomatoes and mozzerella and stack them with a basil leaf or two on top. drizzle with olive oil and top with salt and pepper. Also nice served over greens tossed with oil and vinegar.
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