I just overlap Mozzarella with sliced tomatoes & fresh basil & use about 3 parts olive oil to 1 (or less than one) part vinegar. I don't use a lot of dressing on this, especially if the tomatoes are really good on their own. Oh, and some cracked pepper too.

We like it better without any vinegar, actually, the way we learned to eat it in Italy. Just overlap slices of fresh tomato (sprinkled with kosher salt) and fresh mozz, top with fresh basil leaves, then drizzle with good olive oil and finish with a few grinds of fresh pepper. Perfect.

Fresh basil is expensive at the grocery store, so I just grow some in a pot and leave it outdoors in summer. It doesn't do too well as an indoor plant, but I have a very sunny room, so I can keep a pot limping through until spring when I can start again. Every now and again, cut a piece or two and put them in a jar of water until they sprout roots. Then just stuff the new plant into the pot with all the old ones that are getting leggy. It'll see you through until basil season, if you live somewhere too cold to leave plants out all year as I do. It's really very little work, and worth it to have fresh basil always at the ready.

It's called Bella Caprese.

Thanks for the tips, gellchom, on growing your own basil. I tried planting it in our garden a couple years ago, but it didn't do well. I think I'll try the pot method so I can keep it inside during the winter too.

We love caprese salad and I make it a lot when we have fresh garden grown tomatoes in the summer. For something a little different, I sometimes mix grape tomatoes with the tiny balls of fresh mozzarella, drizzle with extra virgin olive oil and top with chopped fresh basil.