Do you have an abundance of tomatoes right now? The best recipes from the garden are the simplest--letting natural flavors shine on their own. Insalata Caprese is all about fresh, natural flavors of summer. If you have a plethora of tomatoes now, try this Insalata Caprese recipe from Red, White, and Greens : The Italian Way with Vegetables. It is also available online through epicurious, Insalata Caprese.

Created on the island of Capri, Italy sometime in the 1950's at the Trattoria de Vincenzo, it is a simple, yet sensational tomato and mozzarella salad. This salad demands the freshest sun-ripened tomatoes, cow's milk mozzarella, and the finest extra virgin olive oil. It is as divine to bring to your table, as it is to taste. It just doesn't get any better than this.

I used my ripe summer heirloom tomatoes, Kellogs Breakfast (Orange) and Black Carbon (Smoky), from tomato plants I started this spring. Out of my herb garden, I picked fresh basil leaves. I drizzled my favorite Trader Joe's extra virgin olive oil sparingly over the salad. I purchased fresh mozzarella from Costco, conveniently pre-sliced in 1/4" rounds.

Please comment if you have made Insalata Caprese before. Please share what you make with your abundance of tomatoes from your garden this time of year.