There’s nothing wrong with a classic caprese, but there’s also so much more you can do with those 3 foundational elements: basil, mozz, and tomatoes. This is now the only way I want to eat my caprese, and so as far as I’m concerned, it’s replacing the OG forevermore. The basil turns into zhoug - a spicy, herby Yemenite hot sauce-esque condiment. It’s somewhere between a salsa verde, chimichurri, and a pesto, but also none of those things and entirely its own. The defining characteristics of zhoug are its spicy peppers, cilantro, cumin, and cardamom, all of which make it undeniably delish and distinct, though I’m using the basil here to tie things back to the expected flavors of a classic Italian caprese. The easiest way to make this simplified (and non tradish!) version of it involves a food processor, but that’s just because herbs can take a while to chop. You are more than welcome to chop by hand if you prefer. The recipe will have you make double the amount you’ll need for this dish, and that is by design–zhoug will instantly enhance pretty much anything it goes on—roast chicken, grilled vegetables, boiled potatoes, stirred into mayo, and schmeared on a sandwich. You get the idea. It lasts several days in the fridge, though you may want to add a little fresh vinegar or salt to brighten it back up. Hot pita, or flatbread, is a necessary side here for juice-soaking, though another option would be to slurp the leftovers down gazpacho-style, and I certainly would not shy away from that.