Jackie had a lot of extra basil on hand and didn't want it to go bad and I had a week old block of fresh mozzerella to devour before leaving town again this weekend. Solution? Insalata Carprese. So simple and ever delicious: slice fresh tomatoes, slice fresh buffalo mozzerella, garnish with fresh basil and add a pinch of cracked black pepper and sea salt. Drizzle a small amount of olive oil and you have yourself a fresh and delicious salad. I like to drizzle the smallest bit of balsamic vinegar of Modena on mine as well, although traditionally this is not a part of the salad. Enjoy!