The caprese salad, an old warhorse that so many people love, has been in need of a makeover. In the past barely ripe tomatoes, shitty mozzarella and weird sauces have characterized this Italian classic.
My version is simple....yet somehow unique. Good indredients steal the show. Heirloom tomatoes that have never seen the inside of a cooler, mozzarella di bufala from Campania, great olive oil from Liguria or Sicilia, fresh basil from the garden and sea salt. Simple.
One other important consideration is to cut the tomatoes into nice, thick wedges. Thin slices suck. You want the tomato flavor to flood your palate.
My example is here: