Slice your 2 large tomatoes into 1/4-inch thick rounds—not too thin or they'll get watery, not too thick or they won't soak up flavor. Pat them dry gently with paper towels to remove excess moisture. Arrange the slices on your serving platter in a single layer, leaving room between each slice.

Tear your mozzarella into bite-sized pieces or slice it into thin rounds depending on your cheese size. I personally prefer tearing it because it looks more rustic and holds onto the dressing better. Place a piece of mozzarella on or next to each tomato slice.

Whisk together the 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and minced garlic in a small bowl. Add your 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, then taste and adjust—more salt always helps tomatoes shine.

Drizzle the dressing evenly over your caprese salad recipe components, making sure everything gets coated. Don't pour it all in one spot—use that whisk to distribute flavor throughout the plate.

Scatter the 1/4 cup feta crumbles and 1/4 cup toasted pine nuts across the top for texture and extra flavor. These toppings make the difference between plain and restaurant-quality presentation—trust me on this.

Tear your 10 fresh basil leaves by hand (never cut basil with a knife, it bruises and darkens). Layer them across the salad, then sprinkle with lemon zest and the final pinch of flaky sea salt.

Let everything sit for 5 minutes before serving so flavors meld together beautifully. The tomatoes will release a little juice that creates a light sauce at the bottom of the plate—that's exactly what you want happening.