At least once every summer, and usually many more times, we make tomato salad with mozzarella cheese and basil leaves. Here's one from 2009. I know, it's old hat. Ringard. Démodé. Roll your eyes if you want too. But when the tomatoes and basil are fresh from the garden.... well, it's all about the ingredients, isn't it?
I was reading a web page about making the insalata caprese or tomates-mozza a few minutes ago. The writer said that no vinegar of any kind has any business in such a salad. Piffle. A few drops of balsamic or good wine vinegar contrasts with the blandness of the mozzarella cheese. Use it sparingly, and of course use the best olive oil you can get.
In the photo above, you can see that we had two bowls of mozzarella — two different kinds. One is bufala and the other is vache. We wanted to taste the difference between the cheese made from water buffalo milk and cow's milk. There wasn't a big difference in taste but the textures were distinctive. Inconclusive.
Walt had picked some more tomatoes earlier in the day, so some of the ones in the salad had been on the vine two hours before we ate them, and others 24 hours earlier. We used a mix of yellow and red varieties, as you can see in the photos. Sorry I neglected to take a picture of the finished salad, avec feuilles de basilic. Next time...