Antipasti Caprese Salad

Name: Antipasti Caprese Salad
Ingredients: 3 tablespoons lemon juice, (from one lemon); 2 tablespoons extra virgin olive oil; 1 teaspoon kosher salt; 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); 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); 5 ounces dry Italian salame, (such as Genoa, Sopressata or Finocchio, sliced into half-moons); 1 cup fresh basil, (torn)

"With fresh tomatoes and tons of goodies, this antipasti caprese salad is the perfect no-cook side dish for warm summer nights...."

INGREDIENTS

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3 tablespoons lemon juice, (from one lemon)

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2 tablespoons extra virgin olive oil

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1 teaspoon kosher salt

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1/4 teaspoon red pepper flakes, (optional)

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1 pound fresh mozzarella, (either from a log or fresh in brine, cut into 1 1/2” cubes)

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2 1/2 heaping cups cherry tomatoes, halved (about 1 pound)

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3 large heirloom tomatoes, (or 4-5 vine tomatoes, cut into 1 ½” dices)

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1 cup green olives, (such as Castelvetrano, Picholine or Cerignola, pitted and halved)

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5 ounces dry Italian salame, (such as Genoa, Sopressata or Finocchio, sliced into half-moons)

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1 cup fresh basil, (torn)

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