Provide a variety of tomatoes for color and texture contrast in this beautiful and fresh salad.
This is an easy “go to” recipe for me. It takes minutes to make and is easily a $12 feature salad at any Italian restaurant!
The authentic recipe calls for tomatoes, fresh mozzarella cheese and basil. Americans have added balsamic vinegar, and I have added a thin shaving of red onion.
This recipe does not need the cheese, but you can add it if you are not plant based.
Fresh basil is key.
Mixed Caprese salad
A colorful mix of ripe heirloom tomatoes makes this salad as beautiful as it is tasty. Tomatoes vary greatly in size, so be aware that the amounts given are subject to change.
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Ingredients
- 1 Heirloom tomato Per person
- 1 Campari tomato Per person
- 12 Leaves basil
- 1 slice Thinly sliced red onion optional
- 2 Tbsp Balsamic glaze Optional
- 4 slices Fresh Mozzarella cheese Optional
Instructions
- I have had Heirloom tomatoes that were 4 ounces and some well over a pound. The important thing is to find nice ripe tomatoes. They can be Heirloom, campari, vine ripe, San Marcos, Plum, roma or grape tomatoes. Peel the very large tomatoes and slice into bite sized pieces. You will want about a cup of tomatoes per person.
- If basil leaves are very large, tear then in half. Otherwise, don't cut them as it bruises the leaves.
Notes
This recipe was created simply to have something to add to my meal planner. Fresh tomatoes (or cut raw fruits and vegetables of any kind), really don't need a recipe.
Often, I cut tomatoes, cucumbers, radishes, and tender green onion shoots on a plate to accompany dinner.
Take a look at my Japanese salad. It is simply cut vegetables with a sprinkle of Umeboshi plum vinegar and ginger.
