I think I made the last Caprese around 5 years ago. Why? Now I found great sweet tomatoes from Sicily called “Dattarini”, before the quality was not top. So, keep your eyes open for sweet little tomatoes, mozzarella di buffalo, basil, aceto balsamico and olive oil. All has to be top products. BTW, I pay around 20-25 Euro for olive oil and aceto balsamico each.
I never mention salt&pepper in my recipes or ingredients list. WHY? Because on every dish has to be salt&pepper. BTW, I use the british Maldon salt, as the flakes have a wonderful feeling, such crisp.
We never use balsamic vinegar on our caprese. I have never had one in Italy that included it and if the tomatoes are top notch and have a great acid/sweetness balance, there is no need for the extra. I think it distracts from the purity and shining flavors of the dish.
I like the extra tang that balsamic brings to the dish.
I’ve been buying PHENOMENAL grape tomatoes at the farmer’s market – all different sizes and colors. They seem a touch low on acid (but sweet and delicious) and the splash of balsamic brightens the dish.