By Mackenzie Smith

Caprese salads are as good as the quality of the tomatoes you are using. During peak season, try foregoing balsamic vinegar to let the tomatoes shine. Torn basil leaves, flaky sea salt and fresh cracked pepper make for tri-color confetti worthy of a celebration.

• The ripest, juiciest tomatoes you can find
• Fresh mozzarella
• Extra virgin olive oil
• Basil leaves, torn
• Flaky sea salt
• Fresh cracked black pepper

Photo by Mackenzie Smith.

Slice tomatoes perpendicular to the stem, as thick or as thin as you like. Layer alternating slices of mozzarella and tomato until you can’t anymore. Drizzle with olive oil and top with basil, salt and pepper.