1. Select your favorite tomatoes - leave out to room temperature. Pull out a serving dish. On a cutting board slice the tomato.
2. Mozzarella Cheese - select mozzarella in a ball shape, packaged in water. On your cutting board, slice the ball either into wedges or slices.
3. Fresh Basil - this basil bunch is from our garden. Try to find basil that is bright green & leafy. Wash, and pull off leaves from stem. Estimate at least 1 basil leaf per slice of tomato. On your serving plate, fan out your tomato slices in a sort of half moon configuration. Slide basil leaves between each tomato. Mozzarella - either you can slide your mozzarella along with the basil & tomato, or choose to position your wedges on a remaining corner of your serving dish.
4. Your Dressing - 3 parts - Extra Virgin Olive Oil, Fresh Cracked Pepper, & Coarse Kosher Salt. Take your serving dish - with the arranged tomato, basil, and mozzarella - drizzle extra virgin olive oil over the top, leaving light droplets of oil, no need to coat ever item on the dish. {Quick Tip: To help control the flow of olive oil - when you're holding the bottle and just before you start to drizzle, place your thumb over the mouth opening, allowing small droplets to reach your dish.} Take your pepper mill and crack fresh pepper over top. Final step, tomatoes love salt, so be a little liberal when sprinkling over top... Let your salad sit for a couple of minutes allowing the salt to draw out the juices of the tomato & mozzarella, providing even more of a fresh & tasty marinade.
Voila! Your Caprese Salad ~ Summer Entertaining at its Best.