Caprese

I'm a big fan of buffalo mozzarella, and an even bigger fan of burrata, but I decided to curb my need for the imported goods and support a local farmer by buying his cow's milk mozzarella. We had also picked up some heirloom tomatoes (though some of them didn't look all that heirloom to me which led to a discussion later that afternoon that resulted in the realization that none of us could agree on what we thought heirloom meant). I know for a fact that beautiful cherokee purple is an heirloom, but I suspect the term "heirloom" is being used loosely these days as perhaps the USDA has no regulation on it (remember when companies were calling things organic before they actually had to prove they were organic?). Anyway, where was I......so, mozzarella, tomatoes, fresh basil = caprese. One of my favorite salads and one that needs great ingredients or it's just not worth consuming. I drizzled some extra virgin olive oil, sprinkled some salt and pepper and tossed in a teaspoon of fresh pesto because I like a good strong basil punch to my caprese. If I closed my eyes, I was sitting in a trattoria in Sicily.