Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste.
Just before serving, drizzle on some extra-virgin olive oil and some balsamic vinegar. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy.
Serve immediately and enjoy!
Makes 4 servings.
* This is a great place to use your Fleur de Sel Salt
Fig Caprese Salad Recipe: https://whatscookingamerica.net/Salad/FigCapreseSalad.htm