Heat the two tablespoons of olive oil in a heavy fry pan, add capers and cook over a medium heat, stirring constantly for 2-3 minutes or until crisp.
Remove from pan and drain the capers on absorbent paper.
Combine the tomatoes, mozzarella, parsley and half the capers in a large bowl.
Season with a pinch of sea salt and cracked black pepper.
Drizzle with lemon pressed extra virgin olive oil and scatter the remaining capers on top.
Note: this salad must be served with the best tomatoes. A flavoursome tomato will have a distinct woody smell off the vine.