Insalata Caprese—Mozzarella and Tomato Salad

Italian: From the Isle of Capri, just off-shore from Naples

2 pounds ripe tomatoes
1 pound fresh mozzarella
8 to 10 fresh basil leaves
¼ cup olive oil, or to taste
salt and pepper if necessary
a pinch of oregano
1 tablespoon salted capers, or to taste (optional)
¼ pound pitted black olives

Preparation:
Slice the tomatoes and put them on 6 plates; slice the mozzarella into rounds and lay them over the tomatoes. Distribute the olives and capers. Season with olive oil, basil, oregano, a little salt and pepper. Serves 6 to 8. Delicious!!!

For a picnic or to make ahead, combine the ingredients in a bowl and lightly chill.