Heirloom Tomato Caprese
Ripe heirloom tomatoes, fresh mozzarella, and basil layered on a plate with a drizzle of balsamic and olive oil. A simple Italian classic that tastes best when ingredients are at their peak.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 18g
Ingredients
- 1 pound Heirloom tomatoes (mixed varieties)
- 8 ounces Fresh mozzarella di bufala
- 12 leaves Fresh basil leaves
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon Balsamic vinegar
- ¼ teaspoon Fleur de sel or sea salt
Instructions
- 1
Rinse the heirloom tomatoes under cool running water and pat them completely dry with a clean kitchen towel, removing all surface moisture so the salad doesn't become watery.
- 2
Set each tomato stem-side up on the cutting board and slice straight down through the center into 1/4-inch-thick slices, like slicing a round loaf of bread into thin rounds.
- 3
Remove the mozzarella from its packaging and let it sit at room temperature for 5 minutes until it feels soft and pliable, not cold and firm.
- 4
Cut the mozzarella crosswise into slices about 1/4-inch thick, the same thickness as the tomato slices, so they layer evenly together.
- 5
Hold each basil leaf stem-side down and tear it by hand into 2 or 3 rough pieces, never cutting basil with a knife because metal bruises the delicate leaves and darkens them.
- 6
Place a tomato slice on one side of a dinner plate, then lay a mozzarella slice directly on top of it, overlapping slightly in the center of the plate.
- 7
Repeat step 1, alternating tomato and mozzarella slices in a slightly overlapping line across the plate until all slices are used and the plate looks like a row of shingles.
- 8
Scatter the torn basil pieces evenly over the top of the tomato and mozzarella stack in a loose, casual pattern.
- 9
Drizzle 1.5 tablespoons of the extra-virgin olive oil in a thin zigzag pattern across the entire length of the plate, using about half the oil.
- 10
Drizzle the balsamic vinegar in a thin zigzag pattern across the plate on top of the olive oil, using the full tablespoon.
- 11
Finish with the remaining 1.5 tablespoons of olive oil drizzled across the top, then sprinkle the fleur de sel evenly over the entire salad.
- 12
Repeat steps 1–6 on a second plate for your second serving, then serve immediately at room temperature while the mozzarella is soft and creamy.
Tools you’ll need
- Cutting board
- Sharp chef's knife
- Dinner plates
- Paper towels
- Measuring spoons
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