Insalata Caprese is a very traditional, even ancient salad once enjoyed by the Romans, and named after the island of Capris. It's the perfect salad for summer. It calls for the freshest tomatoes, fresh soft mozzarella, fresh basil, a drizzle of olive oil, and a dash of salt.

Ingredients (Serves 4)

• 1/2 pound soft fresh mozzarella cheese
• 2 large ripe tomatoes, sliced
• 1 cup fresh basil leaves
• Sea salt
• 1/4 cup extra-virgin olive oil
• A large plate or platter, preferably with a slightly raised edge

Procedure

1. Slice the mozzarella and the tomatoes; the slices should be roughly 1/4 thick.
2. Arrange the slices of mozzarella in a single layer around the plate.
3. Place the tomato slices on top of the mozzarella.
4. If the basil leaves are large tear them into smaller pieces, and scatter them over the slices of tomatoes.
5. Salt to taste.
6. Just before serving, drizzle the olive oil over the top.

The key to this salad is using the freshest, highest quality ingredients you can, and right now, the Northwest is rich with ripe tomatoes, and locally grown basil. I'm already seeing fresh locally made mozzarella at the farmer's markets. You'll often find Caprese salad made with fresh buffalo mozzarella (mozzarella di bufala). Buffalo mozzarella has a distinctive mild taste, which works well with the basil and tomato. Mozzarella made from cow and goat milk also work well. The olive oil is important; I prefer extra virgin olive oil; you want something that's pleasantly flavored, but not too intense. Serve Caprese salad with a loaf of crusty bread, torn into convenient chunks, and a Northwest wine, possibly a Sauvignon Blanc or a Semillion, or possibly a rosé. For dessert, consider a Northwest sparkling wine from Idaho Ste. Chapelle sparkling wine, or one from Washington state's Domaine Ste. Michelle, with a dish of fresh strawberries.

This really is the perfect summer salad, and there's room for variation. You can serve the salad on individual plates, instead of a serving platter. You can scatter a handful of capers on the top, or add a dash of freshly ground pepper. Many consider it heresy to add a dash of balsamic vinegar; I like it. Another variation I like is a dash of home made red wine vinegar. There's nothing criminal about serving Caprese as a chopped salad, cutting the tomatoes into pieces, and the mozzarella into chunks, or even using grape tomatoes cut in half. You can arrange the salad ahead of time, cover it and keep it chilled, but don't add the olive oil until just before serving.