Heirloom Tomato Caprese
Thick-sliced heirloom tomatoes, fresh mozzarella, and basil dressed simply so the tomato does the talking.
Ingredients
- 2 large ripe heirloom tomatoes, cored and thick-sliced
- 8 oz fresh mozzarella, sliced
- 1 small bunch fresh basil leaves
- 2 tbsp extra-virgin olive oil
- to taste flaky sea salt
- to taste cracked black pepper
- 1 tbsp aged balsamic vinegar (optional)
Method
- Arrange alternating slices of tomato and mozzarella on a platter, tucking basil leaves between them.
- Drizzle with olive oil and, if using, a little balsamic.
- Finish with flaky salt and cracked pepper. Serve within the hour, at room temperature.
The whole point of a caprese is restraint. A perfectly ripe Cherokee Purple or Brandywine
needs almost nothing — good oil, good salt, and a torn basil leaf. Slice the tomatoes no
thinner than half an inch so they hold their juice, and never refrigerate them first; cold
mutes the flavor you spent all summer growing.