Tomatoes and mozzarella come together to create a simple late summer caprese salad that is a delicious way to highlight the flavors in heirloom tomatoes.
For this recipe, I recommend using Maldon salt, which is a flaky sea salt that is great for finishing dishes.
This caprese salad is juicy, so make sure to serve it with good crusty bread for soaking up the juice.
Ingredients
- 6 heirloom tomatoes, cored and wedged
- 1 ball fresh mozzarella, diced
- 1/2 cup fresh basil, shredded
- 2-3 tbsp olive oil
- Maldon salt
- Cracked pepper
Instructions
- Slice off the tops of 6 heirloom tomatoes to remove the stem. Cut the tomatoes into chunky, bite-sized wedges and add them to the serving bowl.
- Dice the fresh mozzarella, shred the basil, and add them to the tomatoes.
- Drizzle a good quality olive oil over the tomatoes along with several pinches of Maldon salt and a little cracked pepper.
- Taste the salad and season with more salt or pepper, if needed.
- Keep the salad at room temperature until you’re ready to serve.
Notes
Since tomatoes are best at room temperature, do not refrigerate the salad after it’s been put together. The salad can sit at room temperature, loosely covered with a clean dish towel for a few hours.
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