There’s nothing like a ripe, still-warm tomato plucked from the garden, sprinkled with a pinch of coarse sea salt. We’re all for this method of consumption, and highly recommend it. But if you want to kick the experience up a notch and create something that you can share with friends on a Sunday afternoon, add layers of fresh mozz and basil for a classic Caprese salad. We’re into a variation on this classic that’s a little more chunky and rustic.
Supreme Summer Tomato Salad with Mozzarella (or Burrata)
2-3 lbs of garden fresh/ heirloom tomatoes
sea salt and ground pepper
pinch of dried oregano
red wine or balsamic vinegar
1 grated clove of garlic
1/3 cup basil, sliced thin
pinch of red pepper flakes
- Slice tomatoes into bite-sized chunks and wedges. Place in a colander and sprinkle toms with a few pinches of coarse salt, which will help draw some of the moisture out, and will bring out that bright, acidic tomato flavor.
- Toss and sprinkle and let the colander drain into a bowl or the sink for 10-ish minutes.
- While they drain, blend dressing ingredients together: oil, vinegar, oregano, red pepper and garlic.
- In a separate bowl, coat tomatoes in dressing and add ribbons of basil.
- Slice up a 1lb ball of Mozzarella or Mozzarella di Bufala, and cut the round pieces into smaller, bite-sized morsels that can be placed on a plate beside the salad, or scattered on top and mixed in.
- Option 2: pour salad around a ball or two of Burrata, that can be opened and dipped into with pieces of fresh, crusty bread.
Recommended sides: assorted olives, prosciutto, salami