Tomatoes and Mozzarella Tomatoes and Mozzarella Williams-Sonoma Kitchen Library Aug. 14, 2013 Comments Tomatoes and Mozzarella Serves 4. Recipe is adapted from “Salads” from the Williams-Sonoma Kitchen Library. This recipe is quick to prepare and very delicious but only if you use top-quality ingredients — homegrown tomatoes and the freshest mozzarella. 1 bunch of fresh basil leaves 4 tomatoes, thinly sliced 3/4 lb. fresh mozzarella, thinly sliced 1 tbl. capers 8 black olives Salt 1/4 cup extra-virgin olive oil 1. Set aside four or five of the prettiest basil leaves for garnish. Slice the remaining leaves. 2. Arrange the tomato and mozzarella slices and the sliced basil leaves on a serving dish, alternating the cheese and tomatoes with the sliced basil leaves randomly placed. 3. Rinse the capers under cold running water, drain and pat dry with paper towels. Decorate the platter with the capers and olives. 4. Scatter the reserved basil leaves over the top. Sprinkle with salt to taste and drizzle the oil in a thin stream over the top.