A couple weeks ago my roommate and I had a date night at a cute Italian restaurant nearby called Dinotto. We went all out and treated ourselves to a bottle of wine, an appetizer, entrees and a dessert! The appetizer was my favorite part…Caprese Salad.
I love Caprese Salad because it’s made with simple, fresh ingredients. Kara and I went to our favorite place, Marianos, and there was a variety of ripe tomatoes to choose from. We saw a cool looking tomato called a Kumato. It was a deep purply red. We almost bought a few but decided against it because they were a little small for Caprese Salad. Plus, we didn’t really know what they were. Do you know anything about Kumatos?
Anyways, we went with 2 Heirloom tomatoes because they were so pretty and we had been wanting to try them for awhile. It’s amazing how great tomato and mozzarella tastes together. Our Caprese Salad turned out so good! The colorful Heirlooms, the green from the basil and the drizzles of olive oil and balsamic glaze made a great presentation atop a white plate. Spring and summer are the perfect time to make Caprese Salad.
Caprese Salad with Heirloom Tomatoes
- 2 Heirloom tomatoes, cut in ½ inch slices
- 1 8 oz ball fresh mozzarella, cut same size as tomato
- 1 bunch fresh basil, rinsed
- olive oil
- balsamic glaze
- salt and pepper
- Arrange each tomato slice on a large plate. Top each tomato slice with a piece of fresh mozzarella then a leaf or two of basil on top of the fresh mozzarella. Each stack should contain 1 slice of tomato, 1 piece of mozzarella and basil.
- Drizzle each stack lightly with olive oil and balsamic glaze, about a teaspoon of each per stack. Season with salt and pepper before serving.