CAPRESE (ITALIAN TOMATO SALAD) I threw together a quick variation on the traditional Italian mozzarella and tomato salad this hot summer evening, and we were mighty pleased: I diced one ripe tomato and half of a fresh cucumber; mixed the cubes together and added about 1/4 cup of diced mozzarella. Stirred it up, added salt and pepper, and threw a bunch of fine-sliced ("chiffonade") fresh basil. I thought about adding a little olive oil and balsamic, but the natural juices were so good that it seemed like wretched excess, so I forbore.
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