Caprese Salad Caprese Tower fresh garden tomatoes fresh mozzarella fresh basil very good olive oil very good sea salt~ I am using a pink salt balsamic olive oil, you guessed it... very good Cut tomatoes about 1/2~ 3/4 inch thick. Cut fresh mozzarella about the same. Cut basil into chiffonades and then chop finely. Save a few pretty tops of a basil plant for garnish. Pour a small pool of olive oil in the center of the plate. Stack 3 rounds of mozzarella and 3 tomato rounds alternately. I use a round cookie cutter to cut the mozzarella to match the radius of the tomatoes... it looks much prettier. Drizzle more olive oil over the top of the stack so it runs down the sides. Sprinkle sea salt over the stacks and around the plate. Do the same with the fresh basil. Drizzle a little balsamic vinegar around the edge of the plate. Use a light touch! Too much will spoil the delicate balance of flavors. Add the basil garnish to the top of the stack. Savor with a crusty piece of bread to mop up every last drop of summer infused oil!