Many years ago, my brother-in-law lived in Italy for a few years, and this is one of the many culinary delights he shared with me when he came back home. He made a killer caprese before caprese was cool. Seems like every upscale, casual restaurant now has a caprese salad or sandwich on the menu, and I think we all know why. The flavors are seriously just so perfect together. The acidity of the tomato, the creaminess of the fresh mozzarella finished off by the nuttiness of the olive oil and a zing of salt. Add a drizzle of Balsamic vinegar and you’ve really got something!
Caprese salad is one of my favorite quick and easy lunchtime meals… don’t feel like salad? Put it on some artisan bread and press it in a pannini press. Delicious both ways!!!! Yum.
Heirloom Tomato Caprese
- 3 cups small heirloom tomatoes, halved
- 1 teaspoon kosher salt
- 4 Tablespoons high quality extra virgin olive oil
- 8 ounces fresh buffalo mozzarella, sliced
- 20 micro-basil or small basil leaves (or 10 large sliced)
- Seas salt, to taste
- High quality balsamic vinegar