Caprese Salad with Coratina & White Balsamic
1 pound of ripe, preferably heirloom tomatoes, sliced thin
1/3 cup peppery, fresh green extra virgin olive oil such as Coratina
1/4 cup infused white balsamic(lemon, peach, grapefruit)
2 tablespoons chiffonade cut basil
8 oz. homemade (see recipe below) or store bough mozzarella fresca, drained
sea salt and cracked pepper to taste

Arranged sliced tomatoes on a plate.  Sprinkle with salt and pepper.  Whisk balsamic and extra virgin olive oil together.  Place a slice of mozzarella on each slice of tomato and sprinkle with basil chiffonade.  Drizzle with the vinaigrette and serve.