Fresh mozzarella with tomatoes is everywhere, even in the dead of a Minnesota winter, when it shouldn't be. We've all seen slabs of rubbery cheese layered with slabs of grainy-pale tomato objects and wondered what on earth happened to this pretty salad.
Certainly in the summer, when tomatoes are ripe, the two can be lovely together, but I'm a bit of a fresh mozzarella purist. Addict even. Really good, fresh mozzarella has such a soft, milky taste, a little bit sweet, a little bit salty, at once both silky and toothsome (not rubbery!), that it hurts me a little to smother it with the acidic juiciness of tomatoes, even good ones.
Caprese blasphemy? Perhaps, but try it this way, simply warmed atop eggs and fresh basil, and you might agree.