Sometimes I just want something fresh and simple that tastes good. I’m not sure it can get much simpler than a Caprese Salad. The first time I had one was at a cafe when I was living in Arizona. Phoenix in the summer is just hot! Salads were good lunches and I decided to give this type a try. For a dish with only 6 ingredients (two of which are salt and pepper) it is a perfect summer treat. Now, for the secret to making it. You need fresh ingredients. That’s it! It is best during tomato season. In fact, if it is that time of year when you can’t get a good tomato then don’t make it. It won’t be the same. What type of tomato? A fresh and ripe tomato full of flavor. If you love heirloom tomatoes, use them! You just want a ripe and flavorful tomato. I like buying the ripe tomatoes on the vine when they are in season. You will also want fresh mozzarella. You don’t ever want to use the kind of mozzarella you find in a block for a caprese salad. Trust me. Look for the fresh mozzarella that are sold in brine or water. I use cow’s milk mozzarella but if you can find it, the buffalo mozzarella is good too. The basil is the easiest ingredient. Most supermarkets have fresh basil in their herb section. I love having fresh herbs in my kitchen and basil is one of my favorites. For the olive oil you want to have a quality oil. I love the shops that let you taste the oils before you buy so you can be sure it has good flavor and that you like it. The last two things you need are salt and pepper. You’ll want freshly ground pepper and I like ground sea salt but you can use other course salts or fleur de sel. The little bit of crunch in both the salt and pepper makes a difference in the overall taste of the salad. To make the salad you just layer together your ingredients. If I am using small cherry tomatoes I like to buy the smaller sized mozzarella but that’s more just for looks. In my family I am the only one who likes Caprese Salads. Maybe one day one or more of my kids will join me. My husband is not a fan of tomatoes and so far all 3 kids have not developed the taste either. This is the recipe I use just for myself. I double or triple it accordingly if we have guests over and I am sharing.