Caprese Salad with Fried Capers and Basil
Ingredients
- Olive oil, for frying and drizzling
- 1⁄4 cup brine-packed capers, drained and patted dry
- 12 fresh basil leaves, patted dry
- 3 medium vine-ripe tomatoes, cored and sliced 1/4” thick
- 8 oz. fresh mozzarella, sliced 1/4” thick
- Kosher salt and freshly ground black pepper, to taste
- Balsamic vinegar, for drizzling
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