📖 Instructions

1. Gather your ingredients: You'll need fresh mozzarella (preferably buffalo mozzarella, if you can find it), ripe tomatoes (heirloom tomatoes are amazing!), fresh basil leaves, good quality white balsamic vinegar, extra virgin olive oil, salt, and freshly ground black pepper. Having all the ingredients ready makes the process go so much smoother.
2. Slice the tomatoes and mozzarella: Cut the tomatoes and mozzarella into slices that are about ¼ inch thick. You want them to be uniform in size so they look pretty on the plate and are easy to eat. Noone likes huge slices of tomato when eating a caprese salad.
3. Arrange the salad: On a serving platter or individual plates, arrange alternating slices of tomato and mozzarella. Overlap them slightly for a visually appealing presentation. Feel free to get creative with the arrangement!
4. Add the basil: Tuck fresh basil leaves between the tomato and mozzarella slices. Don't be shy with the basil – its fragrance is a key part of the salad's flavor. I like to rip some of the bigger leaves for a rustic look. I hate salads that are all uniformity.
5. Drizzle with white balsamic: Generously drizzle the salad with white balsamic vinegar. Be sure to use good-quality white balsamic for the best flavor. The cheaper stuff just doesn't have the same depth.
6. Add olive oil: Drizzle with extra virgin olive oil. Again, quality matters. A good olive oil will add a richness and complexity to the salad.
7. Season: Season with salt and freshly ground black pepper to taste. Don't overdo the salt, as the mozzarella can already be a bit salty.
8. Serve immediately: The salad is best served immediately, while the tomatoes are still juicy and the mozzarella is fresh. If you let it sit too long, the tomatoes will get soggy and the basil will wilt.