Two variations on tomato / mozzarella / caper salad:
Version 1 (very attractive for company)
- Baby spinach leaves
- About 8 oz fresh (soft) mozzarella in balls
- 4-5 large tomatoes, in 1/4″ slices
- 5 tablespoons capers
- Black olives, sliced
- Juice of one lemon
- 3-4 tablespoons of Dijon mustard
- 1/4/cup olive or canola oil
Arrange spinach on large serving plate. Slice tomatoes and arrange over spinach. Slice mozzarella and place on tomatoes. Sprinkle capers and black olives over plate. Mix juice and mustard; whip in oil gradually until emulsified; drizzle over all.
Version 2 (casserole style)
Lose the spinach.
Medium sized sliced tomatoes (even sliced Romas) work better.
Layer in a large glass or Pyrex casserole: tomatoes, mozzarella cheese, black olives, capers, dressing; repeat until all in.
Chill for couple hours, at least.