I like it raw

Ok, so it's raw foods week over at IHCC. I have to admit, the whole raw foods movement makes me shake my head. Maybe it's only because one of the most vocal spokesman of the whole affair is Woody Harrelson. Don't get me wrong, I dig Woody. He was funny on Cheers and I enjoyed Zombieland, but I don't care about how he eats. The man lives on a private island compound where they produce their own energy and grow all of their own food, so he's not exactly dealing with what most people consider reality. I sometimes wish celebrities would just hide out in their little imaginary universes and be quiet, but then there wouldn't be any Talk Soup or E channel, and I couldn't handle that. So anyway, while this isn't a food lifestyle I'd ever adopt, I certainly appreciate the idea of utilizing fresh local foods in a minimal effort, super fast way. I just couldn't stop singing Wu Tang while I made this salad, shimmy shimmy ya shimmy yeah shimmy yay. I'm so hardcore.

This isn't much of a recipe, to which anyone can attest. More like an assemblage, but you know it's good. Make sure, as Mark advises, you get the very best heirlooms you can, the very freshest basil, and some good cheese. Otherwise this easy five minute dish is a waste of five minutes.

Heirloom Caprese Salad
Inspired by Mark Bittman's 101 Summer Salads

Ingredients:
2 or 3 heirloom tomatoes
1  ball of fresh mozarella
6-8 basil leaves
olive oil
salt and pepper

Cut tomatoes and mozzarella into thin slices. Arrange in alternating stacks. Drizzle with olive oil, season with salt and pepper and top with a pile of chopped basil.