Insalata Caprese, the classic tomato and mozzarella salad from Capri is, I have happily discovered, found everywhere in Italy, sort of the equivalent (in ubiquity only) of our chef salad.  Invented in the 1950's at the Trattoria da Vincenzo, it consists simply of tomatoes, basil, and mozzarella drizzled with olive oil.  The following recipe from Bon Appetit magazine is for a "pastafied" version of the salad.

Ingredients:

1 and 1/2 pounds plum tomatoes, seeded, coarsely chopped
8 ounces fresh mozzarella cheese, cut into 1 x 1/2 inch strips
3 tablespoons olive oil
2 teaspoons red wine vinegar
1/2 cup chopped fresh basil
12 ounces penne pasta

Directions:

Mix tomatoes, mozzarella, oil, and vinegar in medium bowl.  Season with salt and pepper and let stand one hour at room temperature.  Mix in basil.  Cook pasta, drain, add tomato mixture and toss gently to blend.  Serves 4.

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