Mike Filigenzi wrote:I'm somewhat with Frank, preferring just salt and EVOO over balsamic. That said, I definitely won't refuse a Caprese that's had a little vinegar added.
I'm on board with you and Frank, Mike. My opinion, the delicacy and balance of the tomatoes, fresh cheese and basil with really good olive oil and just a little kosher/flake salt and quality fresh-ground pepper (Penzey's Tellicherry, for instance) makes the dish for me.
I like balsamic in its place, but its bold flavor would just throw the dish out of whack for me. In fact, I'm not even on board with vinegar. If the tomatoes are fresh and ripe, they will bring their own perfect sweet-acid balance to the party. If you're stuck with less than perfect tomatoes, maybe a few drops of lemon juice ... but then I'd have to ask why you're even making a caprese if you don't have perfect tomatoes.