Fool Proof Caprese Salad

This dish is fool proof because you use hydroponic tomatoes and still make this tomato salad taste wonderful with my simple technique. Making this salad at the peak of tomato season, when you can use all the varieties of tomatoes, brings this dish up to the highest level of flavor.

This simple salad is made sublime with homegrown tomatoes warm off the vine.  My farmers market also has excellent tomatoes and I use theirs before mine ripen.  I like a variety of tomato types for this dish; brandywine, early girls, sweet 100’s and sungolds make a great combination.  I like to cut my tomatoes a half hour before I serve them, salt them and place them on paper towels to drain a bit of the tomato juice and concentrate the flavor of the tomato, but this step is not necessary.  This technique also brightens a hydroponically grown tomato that many times tastes like the medium it is grown in: water.  The blog associated with this recipe is here.

Serves 6

8 to 10 tomatoes, use different sizes and colors
1 cup cherry tomatoes
12 ounces mozzarella
Salt
Balsamic vinegar, good quality like Fini
Olive oil, the best tasting you can find
10 basil leaves, julienne

Slice your tomatoes ½ inch thick and salt to taste.  Drain on paper towels if you have the time.  Cut the cherry tomatoes in half and salt.  Slice the mozzarella cheese thinly and salt.  Decoratively place the tomatoes and mozzarella on a platter.   Scatter the cherry tomatoes around the plate.  Generously drizzle balsamic vinegar on the tomatoes and cheese.  Drizzle the olive oil over the salad and sprinkle the basil over everything.

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