Makes 4-6 servings
3 vine-ripe tomatoes, sliced 1/4-inch thick
1 pound fresh, water-packed mozzarella, sliced 1/4-inch thick
10 to 15 fresh basil leaves
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, onto individual plates or a large, shallow platter.
5 tbsp. extra-virgin olive oil
4 tbsp. balsamic vinegar
1 tbsp. grated parmesan cheese
1 tsp. crushed red pepper spice
1 tsp. salt
1/2 tsp. freshly ground pepper
In a small mixing bowl, combine all of the ingredients and mix. Drizzle over the top of individual caprese salads, or serve in a small serving bowl with ladle.