Caprese

Self explanatory. Cheese, tomato, basil, repeat. Top with evoo and balsamic.

And while I was not working with heirloom tomatoes or fresh baby mozz, the ingredients were fresh and several cuts above those employed in something going by this name at a local restaurant recently. Their *unlucky* (hint) rendition was astonishingly accomplished in delivering zero flavor from any of its inherently flavorful components. The olive oil could have been Crisco for all I knew, and the tomatoes had a pallor like they were grown in the Arctic circle. All in all, it was one of the more unpleasant dining experiences we've had in some time. Poor service, fresh baked bread on the table that was from a bland mix, J's shrimp linguini also suspiciously overly fishy.

And so the simple Caprese has been redeemed.