A modified version of a Caprese Salad that uses bright vine-ripened yellow Campari tomatoes, gorgeous red Roma tomatoes, and tiny grape tomatoes, fresh moist mozzarella cheese, green sweet basil, fresh purple basil, and genuine extra-virgin olive oil, seasoned simply with kosher salt and freshly ground pepper.
Thoroughly wash tomatoes, I like to rinse in cold water, then follow with a solution of 8 parts water, 2 parts white vinegar, followed by rinsing again.
Slice Mozzarella cheese as desired.
Slice Roma tomatoes into 1/4 inch thick rounds.
Slice Grape tomatoes in half.
Slice yellow Campari tomatoes in half.
Place tomatoes and sliced fresh mozzarella cheese in a glass serving the dish, add fresh sweet basil, purple basil, drizzle genuine extra-virgin olive oil, quality balsamic or lemon juice, add kosher salt and fresh ground pepper to taste and lightly toss a few times.