ANTIPASTI CAPRESE SALAD
3 tablespoons lemon juice, from one lemon
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
2 1/2 heaping cups cherry tomatoes, halved (about 1 pound)
3 large heirloom tomatoes, or 4-5 vine tomatoes, cut into 1 ½” dices
1 cup green olives, such as Castelvetrano, Picholine or Cerignola, pitted and halved
1/4 teaspoon red pepper flakes, optional
1 pound fresh mozzarella, either from a log or fresh in brine, cut into 1 1/2” cubes
5 ounces dry Italian salame, such as Genoa, Sopressata or Finocchio, sliced into half-moons
1 cup fresh basil, torn
In a small bowl mix together the lemon juice, olive oil, kosher salt, as well as the pepper flakes. Then, set to the side.
Add to a large (but shallow) serving bowl, mozzarella, cherry tomatoes, heirloom tomatoes, green olives, salame and basil. Pour the dressing over the mixture, and toss until coated.
Serve room temperature or chilled.
Can be stored covered up to 4 days.