A Classic Caprese Salad is so good when made with fresh heirloom tomatoes, fresh mozzarella, fresh basil and a little drizzle of fine olive oil over the top. It’s so simple, it seems like it doesn’t need a recipe, but I’ve had some clunkers so here is the classic recipe, classically done.
It’s sunshine in your mouth.
I love to use a variety of colors and textures in my tomatoes. It wasn’t very long ago that I only know of a few different tomato types, Roma, beef-steak, and slicing. All of them red. It was only after going to the Kendall – Jackson Tomato Festival, held each September in Sonoma County at the KJ Wine Center, that I found out there are over 150 varieties of tomato.
Yes, that’s over 150.
One year my son, then 12, ate his way around the entire table that holds pieces of each variety. I think the most I have tasted at one time was 50; it was wonderful to taste the differences in each one. Some so sweet, some slightly sour, acid levels are different as well. Amazing. Now I grow at least 12 different varieties in my own backyard each summer. Yellow, red, orange, green, black…
Did you know that you should never store tomatoes in the refrigerator? It’s too cold and makes them mealy. Always store them on the countertop, away from the sun, stem side down. And give them some breathing room, they don’t like being crowded.
Classic Caprese Salad
3 large heirloom tomatoes, use a variety or all the same, each sliced thickly into 4 slices
On individual plates, place one large tomato slice, top with basil and a slice of the mozzarella, repeat finishing with a tomato slice. Season with salt and pepper, drizzle with olive oil, sprinkle with additional basil, if desired and serve.