Once you know what you’re preparing, how many you’re going to serve, whether it’s going to be a casual meal or something more formal, you’re ready to choose your serving pieces. One more thing to consider: contrast between the serving bowl or platter and the food you’re serving in it.
Above, you see a picture of one my goofs. I was serving fresh tomatoes, mozzarella pearl balls and a balsamic drizzle. It was only after the meal, when I reviewed the pictures, that I realized it was difficult to tell where the food stopped and the bowl began. The colors were simply too similar. Not only that, but there was too much sameness in the size of the ingredients. Since I was using mozzarella pearl balls, I should have cut the tomatoes into wedges and cut the red onion into thin half moon shapes. The dish would have been so much more appealing from a visual standpoint with the contrast in the size and textures.
This is a little better — in this Garlic Shrimp dish, at least the shrimp is peachy, rather than red, but a black bowl, for example, would have made for a much more dramatic presentation for this main dish.