Slightly deconstructed insalata caprese

The concept is really nothing new. But recently I felt like assembling this classic a little differently...

So I:
Tore up the mozzarella.
Quartered the cherry tomatoes.
Took a handful of basil, bashed it up with the pestle and mortar and stirred in some olive oil and salt. This sauce was drizzled over the other two ingredients which had been arranged on a plate.

And I really liked the result and have made it a couple of times just like this since. I think you really get more out of the basil this way...