Follow these steps for perfect results
basil
red tomatoes
sliced thin
yellow tomatoes
sliced thin
thyme
mozzarella cheese
sliced thin
capers
anchovy fillets
drained and cut up
black olives
cut in half
salt
extra virgin olive oil
Line up four slices of tomatoes (red, yellow, red, yellow) on a platter.
Place a slice of mozzarella cheese on each tomato slice.
Add a basil leaf on top of the cheese.
Repeat the layering process across the platter.
Drizzle with extra virgin olive oil.
Strip thyme leaves from the sprigs.
Sprinkle the thyme leaves, anchovies (if using), olives, and capers over the platter.
Sprinkle with salt.
Serve cold.
Expert advice for the best results
For a richer flavor, use balsamic glaze instead of olive oil.
Marinate the tomatoes in a little olive oil and garlic for extra flavor.
Everything you need to know before you start
5 minutes
Can be assembled a few hours in advance.
Arrange attractively on a platter, with alternating colors and textures.
Serve with crusty bread or crackers.
Pairs well with a light vinaigrette.
Light and crisp
Discover the story behind this recipe
Commonly served as an antipasto.
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