How to make a caprese salad the way they do it in Italy.
Mozzarella: You can use small or larger size mozzarella. If using larger sized, slice. Don’t use the store bought, packaged mozzarella. Mozzarella used to always be made from water buffalo milk, known as di bufala. That is generally too expensive to use and has been replaced by cow’s milk. However, do treat yourself to mozzarella di bufala, as it is much creamier.
Tomatoes: You can use any good tomatoes. I used roma tomatoes. My two favorites were made with cherry and heirloom respectively. The important thing is that they are fresh, ripe and sweet.
Olive Oil: It will matter. This is a recipe that calls for your best finishing oil.
Basil: I use fresh Italian sweet basil from my garden that is flavorful.