Is there a more perfect food than a Caprese? If there is, I can't think of one. But it really has to be made with perfect ingredients at their peak... Don't even bother to make it in the winter with even the best-looking tomatoes. Wait for the height of summer... when either your yard or your farmers market has heirloom tomatoes ready to burst, ditto lush fragrant basil. Use the best olive oil you have, get some fresh mozzarella and, if you happen to have some amazing sea salt, now's the time to splurge.
Thickly slice the tomatoes, thinly slice the cheese... overlap slices in a pie plate... be generous with the olive oil... chiffonade the basil... top with a few good pinches of salt... let it sit for a while so the tomato juices begin to run... open a cool bottle of the white wine of your choice... rip up a fresh baguette... and dig in FAST before anyone else gets to them.
OK. The time has come. The first full plate of Black Brandywines magically transformed into Caprese. At this moment... very glad to be alive!