2-3 large beefsteak tomatoes
1 log fresh mozzarella or buffalo mozzarella
lots of large fresh basil leaves
¼ cup olive oil
2 tbsp balsamic vinegar
kosher salt

fresh ground pepper

1. don't mess around with tomatoes. if they're not garden fresh beefsteak tomatoes, preferrably from the yard of someone you know, forget it. tomatoes from ralph's aren't going to cut it.
2. cut each tomato into slices about ½ inch thick and arrange on a dish. it's best to use a shallow pan or dish with a lip so that the oil stays where it belongs.
3. cut thin slices of the mozzarella and place a slice on each tomato
4. wash and rince the basil and place a large leaf on top of the cheese
5. mix the olive oil and baslamic vinegar and drizzle over all the tomatoes
6. salt and pepper tops of tomatoes to taste

 

store bought basil will work but make sure it's fresh! no dried sprinkles may be used here. if the basil is from the yard, look out for those pesky worms. nobody likes a worm staring at them whilst perched on the caprese they're about to eat.