Cut the tomatoes in half laterally. For cherry or grape tomatoes, that's all you'll need to do to them. For larger tomatoes, take a look and if needed, gently squeeze out the bulk of the seeds. Then chop the half tomatoes into a half-inch dice. Stir the salt and vinegar into the tomatoes.

Remove the basil leaves from the stems and make stacks about a dozen leaves high. Roll the stack tightly, then cut the “cigars” crosswise as thinly as possible. Make a lenthwise cut if needed so that none of the julienned pieces are more than about an inch long.

Cut the mozzarella into thin slices then chop the slices so that the mozzarella pieces are about the same size as the tomato pieces. Stir the tomatoes, basil, and mozzarella together. Serve on it’s own, or serve on focaccia that's been cut open so that it absorbs the juices of the caprese.