Fresh Produce:

• 2 pounds of ripe, vine-ripened tomatoes (about 6–8 medium-sized), sliced into 1/4-inch thick rounds

• 1.5 pounds of fresh mozzarella cheese, preferably buffalo mozzarella, sliced into 1/4-inch thick rounds

• 1 cup of fresh basil leaves, gently washed and dried (about 2–3 bunches)

Seasonings and Oils:

• 3 tablespoons of extra virgin olive oil

• 2 tablespoons of balsamic vinegar (optional for added tang)

• 1 teaspoon of sea salt, adjust to taste

• 1/2 teaspoon of freshly cracked black pepper, or to taste

Optional Additions:

• 1 clove of garlic, minced (for extra flavor)

• 1/4 teaspoon of red pepper flakes (for a kick of heat)

• 1/2 cup of arugula or mixed greens, if desired for additional texture and flavor

• Other cheese varieties like feta or goat cheese for a different flavor profile

Variations to Consider:

• Caprese Skewers: Use mini skewers to alternate cherry tomatoes, mozzarella balls, and basil for easy serving.

• Caprese Pasta Salad: Combine cooked pasta with traditional Caprese ingredients for a heartier version.

• Grilled Caprese Salad: Lightly grill the tomato slices for added smokiness and depth of flavor.