I had this appetizer several years ago at the wedding of a cousin in Italy --- the groom is a chef and has a restaurant on the Italian Riviera. At the wedding, the "Caprese" was offered on a skewer, the tomatoes being a bit larger than our "cherry tomatoes" - and - there were two of everything separated by a basil leaf (not folded). We have made these many times since, using a toothpick with small tomatoes and tiny mozzarella balls for a cocktail party "finger food" --- and using a skewer for serving with a dinner. I can tell you this, as I am sure you have heard many times, an essential of the Italian table has always been that the ingredients are the stars and are used when in season, bought from weekly itinerant farmers' street markets. In Italy, "picked-fresh" tomatoes are very accessible and plentiful, and so this "appetizer" is not a big problem for the 140 plus wedding guests. There is no vinegar involved --- the "fresh-picked" tomatoes were delectable on their own (as they are here when in season) and so the fresh mozzarella and basil (Liguria is famous for its basil, and it was there that Pesto was born). The only thing that is used is the best Olive Oil and fresh lemon juice, with a bit of salt, if desired - and, as I recall, this is true when this "salad" is served in Capri, where it originated, as well as other places in that area. Of course, one can "tweak" any recipe to taste - just thought I'd contribute to the discussion, for what it's worth.
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I had this appetizer several years ago at the wedding of a cousin in Italy --- the groom is a...