Heirloom Caprese Salad

Heirloom Caprese Salad

The best Caprese salad around. Fresh from the farm ingredients are the real key. Use summer tomatoes if at all possible. Quality mozzarella, basil and olive oil are essential in this recipe.

Ingredients

• 2 pounds mixed heirloom tomatoes or the best ripe tomatoes available
• 8 -ounce ball of mozzarella, preferably fresh or packed in water
• Handful of fresh basil (smaller leaves look nicer)
• 3 tablespoon s extra-virgin olive oil
• ½ teaspoon flaky sea salt or ¼ teaspoon kosher salt, to taste
• Freshly ground black pepper

Directions

• With a serrated knife, cut the tomatoes into ¼″ thick slices. Arrange them on a large serving platter, overlapping their edges and varying the shapes as best you can.
• Cut the burrata or mozzarella into ¼″ to ½″ slices (burrata is tricky since the inside is so creamy; I cut it into ½″ slices and gently tugged the slices into smaller sections, see photos). Tuck the cheese around and underneath the tomatoes, dispersing it relatively evenly across the platter.
• Sprinkle basil leaves all over, and tuck a few more into the crevices. Drizzle the olive oil over the salad. Sprinkle generously with salt and pepper.
• For the best flavor (if you have the time), let the salad rest for 30 minutes so the tomatoes release some juices and the flavors have time to mingle. This salad is best served within a few hours. The perfect wine pairing for this Caprese salad is our Pinot Bianco. Leftovers will keep, covered and refrigerated, for up to 3 days.

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