Lenten Recipes: Week 5: Simple Caprese Salad

1. Wash, core, and slice 4-5 large vine-ripened tomatoes.

2. Slice 6-8 ounces of (buffalo-milk) mozzarella cheese.

3. On the intended serving platter, build alternating overlapping layers of cheese and tomato

4. Season with salt and freshly cracked black pepper

5. Drizzle with olive oil, and optionally (lightly) with balsamic vinegar, preferably aged in oak

6. Scatter whole leaves of Italian basil throughout the salad

7. Serve

(Credit to the Wikimedia Commons)