1 fresh mozzarella ball, brought to room temperature
Balsamic vinegar (good-quality)
Extra-virgin olive oil (good-quality)
4-6 basil leaves, cut chiffonade-style
Kosher salt
Freshly ground pepper
Instructions
Wash and cut the tomatoes into thin slices. Arrange the tomatoes on a decorative serving platter. Slice the mozzarella ball into 6-8 large slices or into many small pieces depending on your preference. Drizzle on the balsamic vinegar and extra-virgin olive oil (I generally prefer a 1:2 ratio of vinegar to olive oil.) Sprinkle cut basil leaves on top and season with salt and pepper.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2012/08/caprese-salad/