Caprese Salad

It's so hot.  And humid.  And so hot.  We're in the midst of a heat wave here that just won't stop.  Too hot to cook and almost too hot to eat.  Sweet Harold's tomatoes are spot on perfect right now and Lolly's basil continues to thrive in the heat.  It's one of the few things that can.  So we decided it was the perfect time for a caprese salad.  Slice those gorgeous Alabama tomatoes, layer them with yummy mozzarella and those picked-2-minutes-ago basil leaves.  Drizzle with olive oil, balsamic vinegar and sprinkle with sea salt and freshly ground black pepper.  Voila!  Supper's on the table.