Caprese salad is a classic. It is also a salad I see done poorly all too often. The star of the show is the tomato. The mozarella and basil are merely supporting characters. Only make cabrese salad when tomatoes are in season and pick the best you can find. Cut the fresh mozzeralla smaller than the tomato, the creamy goodness is just a counterpoint to the juicy ripe tomato. The dressing is very simple with just enough basil and garlic to let the tomato sing.
Slice the best tomatoes you can get your hands on.
Layer with much smaller slices of fresh mozzarella.
Salt and pepper generously.
2 Tablespoons white wine vinegar
1-2 cloves garlic minced
6-8 basil leaves chopped
1 teaspoon Dijon mustard
3 Tablespoons olive oil
Whisk first 4 ingredients together. Slowly whisk in the olive oil.
Pour the vinaigrette over the tomato and cheese.