7 Ways to Make Your Caprese Salad Even Better

Start here: First, choose your twist. Then, for each of the recipes below, cut 1 lb. fresh mozzarella into 16 slices. On a platter, alternate the cheese with the layering ingredients. Top with the finishing ingredients and a little flaky sea salt. Serves 6 to 8.

Layer: 16 thin slices of peeled seedless watermelon wedges (from about 1/4 small watermelon), 16 small radicchio leaves

Finish: celery leaves, chopped red onion, EVOO, lime zest

Layer: 16 slices of ripe peaches (about 4 large), fresh tarragon leaves

Finish: white balsamic vinegar, EVOO

Layer: 16 slices of roasted red beets (about 4 medium), watercress sprigs

Finish: honey, chopped toasted walnuts, EVOO

Layer: 16 slices of heirloom tomatoes (2 to 3 large)

Finish: fresh micro basil or baby basil leaves, black olive tapenade, freshly cracked black pepper, EVOO

Layer: 16 slices of fresh mango (about 2 large)

Finish: cilantro sprigs, cilantro oil (in a blender, puree 1 cup fresh cilantro and 3/4 cup EVOO, then strain), cayenne or chile-limon seasoning (such as Tajín)

Layer: 16 slices of zucchini (about 1/3 inch thick)—cut on a sharp angle, then grilled, 16 slices of oil-packed roasted red peppers from a jar (about 4 peppers)

Finish: chopped fresh chives, chive oil (in a blender, puree 1 cup chopped fresh chives and 3/4 cup EVOO, then strain), freshly cracked black pepper

Layer: 16 thin slices of peeled cantaloupe (from about 1/4 cantaloupe), arugula leaves tossed in EVOO

Finish: crispy prosciutto (in a large nonstick skillet, cook 4 slices prosciutto in 1 tsp. olive oil over medium heat until crisp, about 4 minutes per side, then let cool and crumble)