Local chef Bob Coyle is hard at work on a cookbook. He is the former host of TV's "At Home in the Kitchen with Bob Coyle."

This is the last in a four-part series.

Caprese Salad is a great celebration of fresh flavors that are so simple, yet so appealing.

This easy salad is made in minutes and comes to the table with bright colors of red-ripe tomatoes, lush green basil and the creamy whiteness of fresh mozzarella. Best of all it tastes like a million dollars. Enjoy it with good friends and a loaf of crusty bread. It makes a great start to a meal with the bonus that it can be assembled and dressed just before serving.

Caprese Salad

2 to 3 medium tomatoes, sliced and drained

8 ounces fresh mozzarella, sliced

2 to 3 tablespoons fresh basil, shredded

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1 1/2 tablespoons balsamic or red wine vinegar (optional)

Slice the tomatoes into 1/4-inch slices and blot or drain on paper towels. Fan out tomatoes on a plate or platter and interweave with mozzarella slices. Sprinkle with salt and pepper; scatter basil across plate. Drizzle with olive oil and, if desired, a bit of red wine vinegar or the juice of 1/2 lemon.