BJ’s Capri Salad

I’ve always been a fan of the “Caprese” or “Capri” salad, that has been eaten for ages, primarily because we love tomatoes, mozzarella, and fresh basil. After I started making my own, it seemed like there was room for some heat in this classic, so I added jalapenos, white balsamic and stick pepperoni slices, complimented with grilled sourdough or Italian bread on the side, so it’s a full meal.

Ingredients
2-3 Roma tomatoes sliced cored and cut in half
5 oz sliced mozzarella cheese
1 medium jalapeno cut in half, sliced, and cored
2 tbsp olive oil
2 tbsp white Balsamic vinegar
2 slices sourdough or Italian bread ( I use Italian rolls split most of the time)
2 inches stick pepperoni
1 tbsp butter
1 Handful Fresh Basil
Salt and pepper to taste
Makes 2 Servings

Cut the mozzarella slices pieces in half, then arrange the cheese, and tomatoes alternately on each plate. Next lay jalapeno slices over the tomatoes. Drizzle the olive oil over the tomato/cheese and then the vinegar. Sprinkle with salt and pepper to taste, then drop on the basil (whole or torn).
Drop the tablespoon of butter (sourdough) or olive oil (Italian bread) on a griddle or large pan, allow to heat for a minute, then lay on the bread slices. Leave for about three minutes, then turn and heat for another three minutes (or until it starts to brown). Remove from the pan and place on the plate.
Slice the pepperoni into 1/8^th inch pieces and layer on the opposite side of the plate from the bread.
We’ll make this for breakfast when we don’t have a lot of time.