Heirloom Tomato Caprese Salad with Grilled Bread
This is a great simple summer salad. Originally from the island of Capri, it is no coincidence the sliced tomato, mozzarella and basil look like the Italian flag when arranged on a platter. While it is quick and easy to assemble, use the highest quality ingredients to up the flavors. Use fresh, ripe heirloom tomatoes, good-quality extra-virgin olive oil and aged balsamic if possible. While classic caprese salads use beefsteak tomatoes, I like to step it up a notch and use juicy, heirloom tomatoes. With their superior flavor, heirloom tomatoes come from seeds passed down and are typically at least 50 years old.
2 large heirloom tomatoes
1 cup halved cherry tomatoes
6 ounces fresh mozzarella
10 leaves fresh basil
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
Slices of grilled French bread, for serving
Slice the tomatoes and mozzarella cheese into ¼”-thick slices. Arrange the mozzarella, heirloom tomatoes, cherry tomatoes, and basil leaves on a large platter.
Drizzle olive oil and balsamic vinegar over the top. Season with salt and pepper to taste. Serve at room temperature.
Serves 5 as an antipasto or starter.