3 medium (approx. 1 lb) Ripe heirloom or vine-ripened tomatoes, sliced ¼-inch thick

8 oz Fresh mozzarella, sliced ¼-inch thick

½ cup Fresh basil leaves, loosely packed

3 tbsp Extra-virgin olive oil

1-2 tbsp Balsamic glaze (optional)

¼ tsp Sea salt (to taste)

¼ tsp Freshly ground black pepper (to taste)

1. Prep: Wash and slice tomatoes into ¼-inch rounds. Slice the fresh mozzarella to the same thickness.

2. Assemble: Arrange tomato and mozzarella slices on a serving platter, alternating them and tucking a fresh basil leaf between each pair.

3. Drizzle: Drizzle the extra-virgin olive oil evenly over the salad. Drizzle with balsamic glaze if desired.

4. Season: Sprinkle lightly with sea salt and freshly ground black pepper just before serving.

5. Serve: Serve immediately at room temperature to enjoy the best flavor profile.

Pro-Tips:

• Choose the ripest, most fragrant tomatoes you can find; avoid refrigerating them, as cold ruins their texture and flavor.

• If using mozzarella packed in water, pat the slices dry with a paper towel so the platter doesn’t become watery.

• Tear basil leaves rather than chopping them to release more aromatic oils and prevent bruising.

Variations:

• Avocado Caprese: Add slices of ripe avocado between the tomato and mozzarella for extra creaminess.

• Pesto Caprese: Replace the olive oil drizzle with a spoonful of fresh basil pesto.

• Grilled Caprese: Lightly grill the tomato and mozzarella slices for a smoky, warm twist.