Caprese salad consists of very few ingredients that’s why it’s so important to choose the right ones.

Choose only fresh basil leaves. It is preferable to only use the young shoots of green basil because they have a softer and sweeter taste.
Tomatoes should be juicy, moderately soft, and not watery, to make sure the juice from them doesn’t spread all over the plate.
The original Caprese recipe mentions mozzarella made of black buffalo milk, but since this is not always available, you can use fresh mozzarella cheese made from any other milk.
You can replace big tomatoes with cherry tomatoes and use smaller mozzarella balls — the salad will remain just as tasty and will look nice too.
Use extra virgin olive oil to season your salad.
You can also use pesto, balsamic vinegar, or Italian dressing.

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