Drain the buffalo mozzarella in a fine mesh strainer for 10 minutes to remove excess whey. Pat dry with paper towels and, if balls are large, tear or slice into 1/2-inch pieces so they are bite-sized for a plate presentation.

Prepare tomatoes

Core and slice the ripe tomatoes into 1/4-inch thick rounds or bite-sized wedges, depending on desired presentation. If using cherry or grape tomatoes, halve them.

Make dressing

In a small bowl whisk together extra-virgin olive oil, aged balsamic vinegar, honey (if using), sea salt, and freshly ground black pepper until emulsified. Taste and adjust seasoning. The dressing should be bright with a hint of sweetness to complement the mozzarella.

Assemble caprese

On a serving plate arrange alternating pieces of mozzarella and tomato in small stacks or a loose ring. Tuck whole basil leaves between and on top of the stacks. Drizzle about two-thirds of the dressing lightly over the arranged mozzarella and tomatoes, reserving the remainder for finishing plates.

Finish salad

Scatter optional microgreens or baby arugula around the mozzarella and tomatoes for color and bite. Finish with a light sprinkle of flaky sea salt and a final grind of black pepper. Reserve any extra dressing to serve on the side.

Toast Points

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment or foil.

If using garlic: halve the clove. Spread softened butter evenly over one side of each bread slice. Lightly brush the buttered side with olive oil. For a subtle garlic note, rub the cut side of the garlic clove over the buttered surface after toasting or before toasting (your preference).

Cut each slice diagonally twice to form 4 triangular toast points (for 6 slices you'll get 24 points; adjust if you want fewer). Place toast points buttered-side up on the baking sheet in a single layer. Sprinkle lightly with fine sea salt.

Bake in the preheated oven for 8–10 minutes, or until edges are golden and crisp. For extra color, broil 30–60 seconds at the end—watch carefully to avoid burning. Remove from oven and, while still warm, rub with garlic half if you did not rub earlier.

Let toast points cool slightly on a rack so they remain crisp.

Assembly & Serving

Arrange 4–6 toast points alongside the caprese portion on each plate, leaning them against the mozzarella stacks for visual height. If serving as a shared 'date plate' for two, arrange mozzarella and tomato in one central cluster with toast points radiating outward.

Drizzle the remaining dressing over the toast points lightly (optional) and over the plate edges for visual appeal. Insert toothpicks or small skewers into a few mozzarella/tomato/basil stacks for easier eating if desired.

Serve immediately at room temperature. Estimated serving: this recipe serves 2 as an appetizer or light shared plate.