Big, juicy tomatoes are the best for caprese, but you can use any kind of tomato you have. If you have cherry tomatoes and full-sized mozzarella balls, I recommend dicing the mozzarella into bite-sized cubes and skewering them alongside the tomatoes and basil on bamboo skewers. Or, add them to a bowl alongside the diced mozzarella and basil, and toss them in the balsamic glaze and oil.