The Caprese Salsa can be served as a side dish or as a dip or even a salad. Water crackers would work, but for something a little more substantial, we would suggest trying toasted sourdough baguette slices, like the bread used for bruschetta (or other sourdough loaf). If a baguette, slice the bread on the diagonal to yield larger, more interesting slices, spray with olive oil spray (or drizzle with olive oil) and then broil briefly on one side to toast them nicely. Spread the salsa on the toasted side (or let your guests do it) and serve. Alternatively, you could serve the salsa as a salad on top of lettuce of some sort. Or, treat is as a dip (with the water crackers or some other crackers).

This dish calls out for wine for sure. Try an Italian Pinot Grigio (or some other fresh white wine with relatively high acidity, such as an Austrian Gruner Veltliner or a Viognier, which may have a little more fruit flavor than some Pinot Grigios). There are a wide range of these wines in the $10-$20 a bottle range.

Good luck. Let us know how it goes!