A new twist on the Caprese

Now that's a salad.

Caprese salads are generally a side dish that proves to be a crowd pleaser at gatherings. Who can resist a great olive oil sprinkled atop fresh tomatoes and soft, thick mozerella cheese and basil?  It works in the summer or the winter, especially if you jazz it up with seasonal touches.

The above was a seasonal take. I used a mix of brown tomatoes and cherry tomatoes instead of sliced Beefsteak tomatoes, which is the traditional version in the salad. I like it this way so dinner guests can just as easily take the individual tomatoes as it is to take a slice of the Beefsteak.

Of course, I put olive oil and balsamic on top - a traditional touch that can't be missed!  The olive oil gives the smooth taste while the balsamic adds a punch of flavor that balances out well with the cheese.

And obviously, the diamond of the dish - add basil.  But! Don't be afraid to take chances with some spices: this recipe, I added the smaller flakes of dried basil, but also fresh rosemary for a bit of a different take on the traditional taste.  Dill, thyme, and garlic would also be awesomely zesty.

Feel liberal with the cheese as well.  Above, I used the mozzarella that is most easily sliced - a log of full fat mozzarella. You could also use mozzarella balls which, like the cherry tomatoes, are easy to serve more individually and offer a cool effect on how the dish is presented with different shapes and sizes in what's served.  Burrata mozzarella is a wonderful variety that is a bit more pricey but worth it for the texture and flavor. The outer "shell" is mozzarella but the inside is cheese and cream. It is rich and luscious. I've also made a "Caprese" with chunky feta.