Feasting on summer’s abbondanza

Vine-ripened tomatoes and an abundance of fresh basil star in this stunning (not to mention patriotic) dish that shines. Serve on its own for an easy, no-cook meal; stuffed in a crusty loaf of bread; or alongside grilled meat or seafood.

Insalata Caprese (salad of Capri):

• Fresh heirloom or beefsteak tomatoes

• Fresh mozzarella cheese

• Fresh basil leaves

• Extra-virgin olive oil

• Sea salt and cracked pepper

Slice tomatoes and mozzarella into rounds; layer alternately, adding basil to create the colors of the Italian flag. Drizzle with olive oil and sprinkle with salt and pepper before serving, ideally at room temperature.

Mangia!

– Hannah Van Sickle, The Arizona 100