The only aspect of this dish that’s more stunning than the fresh, creamy, bloomy, fragrant amalgamation of flavors is it’s joyful, colorful presentation.
For the best presentation:
- Slice the tomatoes and mozzarella before you begin to assemble.
- Use only the leaves of fresh basil.
- Try and keep the ratio of tomatoes and mozzarella 1:1 (equal).
- Use as many fresh basil leaves as you can so the “green” equals the red and white, combined.
- 3 tablespoons olive oil more or less
- 2 balls fresh mozzarella
- 6-8 small (plum sized) fresh tomatoes Roma tomatoes are nice in this salad, but so are Campari. Just find the most fragrant and delicious tomatoes you can.
- 2-3 bunches fresh basil leaves (stems removed) (large handfulls)
- 1 pinch salt don't overdo the salt
- 2 pinches fresh cracked black pepper
- Prepare a nice serving platter by drizzling olive oil on it – about 1 tablespoon.
- Slice the tomatoes and the fresh mozzarella and pluck the leaves of the basil off the stems.
- Your goal here is to alternate the red and white of the tomatoes and mozzarella (evenly) in whichever fashion you think will look best on your platter.
- Tuck in the basil leaves between the red and white of the tomatoes and mozzarella. I've never had a Caprese that had too much basil, so don't worry about overdoing it.
- Drizzle olive oil over the whole platter and add the salt and pepper last.
- It's really best if you serve this within a couple hours of making it as the basil leaves will wilt.