When you start off with the finest, freshest ingredients possible, they speak for themselves. In my opinion, there is no better way to highlight the quality and cooperation of balsamic and extra virgin olive oil than to make an insalata caprese. In this simple, no-cook application the ingredients must be superlative. Only the finest summer heirloom tomatoes, brand new aciete nuevo from the Southern Hemisphere and Traditional Balsamic will suffice. Fresh basil can be made in to a chiffonade or used as a whole sprig. I used Mozzarella di Bufala sliced thin and layered with similarly sliced heirloom tomatoes and a sprig of basil straight from the garden. A drizzle of Ultra Quality aciete nuevo arbosana extra virgin olive oil, a few drops of traditional balsamic vinegar and a sprinkle of sea salt completes the presentation.