I have been waiting for the fresh hothouse tomatoes that we all planted together to ripen, so that I could try this Caprese salad recipe. A Caprese salad is a simple salad with juicy fresh tomatoes, mozzarella and basil. It’s nice and fresh and tastes like summer.
The salad can be seasoned with olive oil, salt and pepper and maybe even a touch of balsamic vinegar. For my salad, I decided to spurge a little and got fancy mozzarella.
You’ll enjoy all the different colours and flavours this season – we’ve grown an eclectic mix of heritage and exotic cherry tomatoes this year, ranging from Yellow Flame to Cherokee Purple.
Enjoy! Your farmer, Tam
- 3 vine-ripe tomatoes, 1/4-inch thick slices
- 1 pound fresh mozzarella, 1/4-inch thick slices
- 20 to 30 leaves (about 1 bunch) fresh basil
- Extra-virgin olive oil, for drizzling
- Coarse salt and pepper
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter.
Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
Image from the Spontaneous Tomato blog’s recipe for heirloom tomato Caprese salad.