A Better Caprese With August Tomatoes
A perfect caprese requires only three things: a tomato that has felt August sun, a knob of fresh mozzarella made that morning, and olive oil with character. The recipe is irrelevant if any of these are wrong.
Shop at a farm market and buy heirloom tomatoes by smell. The stem end should give off the deep, vegetal aroma of the vine. Squeeze gently. There should be a hint of give, not a drum-tight skin.
Slice tomatoes and mozzarella into half-inch rounds, alternate them on a wide platter with whole basil leaves, and finish with flaky salt, cracked pepper, a generous drizzle of finishing oil, and a small ribbon of aged balsamic. Serve immediately, while the tomatoes are still cool from the counter, not the fridge.