A simple and delicious caprese salad recipe that works as an appetizer or main course.
Slice the heirloom tomatoes so that each piece is of medium thickness. About 1/4 inch works well.
Slice the fresh mozzarella cheese the same way. About 1/4 inch for each slice.
Arrange the tomato and cheese slices in a straight line with an alternating pattern on two plates.
Drizzle with balsamic vinaigrette.
Sprinkle with sea salt and pepper if desired. You probably won't need any if the tomatoes and mozzarella are premium quality.
Only make what you will eat. A caprese salad is not as good as leftovers.
Use only the best quality balsamic vinaigrette you can find. The best balsamic vinegar originally comes from Modena, Italy and is aged for years. Since this is out of reach for most of us unless you have a chance to visit, simply find one without any additives or preservatives. Most brands contain chemicals that compromise the flavor, so beware.