I'm making a caprese salad for a potluck. I know that technically speaking, it should just be the best tomatoes I can find, mozzarella, basil, olive oil, salt and pepper.

I would like to garnish each slice with very thinly sliced shallots, a little balsamic vinegar, and serve on a bed of arugula. These are all things that I absolutely love, but I'm not sure that everybody does and I may be overcomplicating what is supposed to be a very classic, clean and simple salad. I seem to like stronger, more pungent flavors than some of my friends and acquaintances do.

I also thought about garlic instead of shallots or garlic with shallots, but I tested it on a little bitty piece of tomato today and had mixed feelings about the garlic. Might have been because I used dried minced garlic instead of fresh.

Any thoughts? Does it sound good, or should I stick with the basic recipe?