Capresse Salad

Mozzarella Marinade

1/3 C. fresh oregano (unpacked)

1 T. fresh thyme

1 t. sea salt

1/2 t. fresh ground pepper

1/2 C. olive oil

3 balls of fresh mozzarella (sliced in 1/4 inch slices)

Combine all ingredients in a food processor (except cheese). Marinate the fresh mozzarella at room temperature in 1/4 of a cup marinade.

Sun Dried Tomato Vinaigrette

1/3 C. sun dried tomatoes

1/2 C. mozzarella marinade

1/3 C. V-8 juice

1/4 C. cider vinegar

2 T. balsamic vinegar

1 T. dijon mustard

Combine all ingredients in a food processor and set aside

Fried Basil

12 basil leaves (approximately same diameter as the tomatoes)

1/8 C. all-purpose flour

1/8 C. potato flour

Pinch salt

1/2 C. water

Oil to fry

Heat oil to 375° F. Combine flours with salt and water and mix to form a paste. Dredge basil leaves in batter, then fry. The leaves will brown quickly and can be removed to a dry paper towel for holding.

Salad

1/3 C. basil chopped

1 C. mixed sprouts

1 t. truffle oil

Salt and pepper to taste

2 T. extra virgin olive oil

2 T. balsamic vinegar

6 vine ripe tomatoes

Toss first four ingredients together at the last possible minute

Presentation: Each plate gets one tomato and two slices of mozzarella. Slice tomatoes three times. With the first slice just shave a flat area into the bottom so that the tomatoes will sit upright on the plates. Next slice a portion near the vine, making a nice top. Then slice just below the mid-line of the tomatoes.

Sprinkle each section with salt and fresh cracked pepper. Centered on a large plate, place the bottom section of tomato. Then stack the mozzarella, salad, fried basil and middle section of tomato. Repeat with mozzarella, salad, fried basil and top with tomato top. Drizzle sun dried tomato vinaigrette, balsamic vinegar and olive oil around tomato.

Makes 6 servings.