I make "Insalata Caprese" often. The tomatoes are always perfectly red and have great flavor. I pick the basil off our plant at the house, the quality of the olive oil is fantastic, the balsamic vinegars are more intense and sweeter here, and fresh buffalo mozzarella can be found in multiple varieties at the market. And of course I don't "skimp" on the cheese:) Another favorite version is with cherry tomatoes, mozzarella balls, and fresh pesto.
As a kid I would eat so many cherry tomatoes off the vine in our yard I would get sores in my mouth from the acid. I am surprised that hasn't happened here with as many tomatoes as I eat!
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