Becomes this. If it is a Sunday in August, then most likely a Caprese is being made for a Sunday supper with guests at the beach. This time of year is just tomato heaven. Even when I have a Caprese in January at a restaurant, it always makes me think of Summer and August. It is just the easiest salad to assemble, with the beauty of the ingredients always making the platter a show stopper.
The heirloom tomatoes were looking particularly fab, but really any ripe tomatoes will do. Half or quarter them depending on the size. Artfully assemble on a platter and sprinkle with a good amount of salt to bring out the natural juices of the tomato. Slice mozzarella and add to the platter. Drizzle your favorite extra virgin olive oil over all.
Tuck in basil leaves in spots. I like putting a big bundle in a spot for a big hit of vibrant, yummy smelling green. Tear more basil leaves and add here and there. Done. For this platter since we were serving as a first course on the deck when guests arrived, I added sliced baguette to the platter. This is by no means needed, but it makes it a tad more filling. The tomato/mozzarella/basil mixture can be added to the bread making for easy eating while chatting. However you slice and dice it, a Caprese platter is just a thing of Summery bounty & beauty.