By Lynda Balslev | TasteFood
Tomatoes hit their stride in midsummer when they burst with sun-ripened sweetness. There’s no better way to enjoy these beauties than at their peak and prepared in the simplest way to let them shine. A Caprese salad does just that. Named after the Italian island of Capri, a Caprese salad is composed of just a few key ingredients: ripe tomatoes, fresh mozzarella and fragrant basil, drizzled with olive oil and lightly seasoned with salt and black pepper. Its simplicity highlights each component at its freshest, resulting in a no-cook dish that’s summer on a plate.
This recipe is essentially a Caprese salad — with a few tweaks. A selection of your favorite tomatoes is encouraged. This might include colorful heirlooms, snappy Early Girls or sweet grape and sun gold cherry tomatoes. Any combination is game. Choose a high-quality buffalo mozzarella for its lusciously soft and creamy texture. Gnarly Jimmy Nardello peppers are an extra summery addition to the salad. These long, skinny red peppers are sweet and mild. They add peppery depth and crunchy contrast to the juicy tomatoes and supple mozzarella. Freshly torn basil leaves release their aroma into the mix, and a rich balsamic vinaigrette laces the salad.
Summery Caprese Salad
Active time: 20 minutes
Total time: 20 minutes
Yield: Serves 4 to 5
Vinaigrette:
1/3 cup extra-virgin olive oil
1/4 cup high-quality balsamic vinegar
1 small garlic clove, grated
Pinch of salt and freshly ground black pepper
1 1/2 to 2 pounds mixed tomatoes, such as Early Girls, Brandywines, Cherokee Purples, cherry and grape tomatoes
2 Jimmy Nardello peppers, sliced, seeded
1 (8-ounce) buffalo mozzarella
Kosher salt
1 cup loosely packed fresh basil leaves
Freshly ground black pepper
Whisk the vinaigrette ingredients in a small bowl until emulsified (or place in a small jar, seal the jar and shake vigorously to emulsify).
Cut the large tomatoes into bite-size wedges and chunks. Halve any grape or cherry tomatoes. Slice the peppers into 1/4-inch rings.
Drain and tear the mozzarella into bite-size pieces.
Spread the tomatoes and peppers in a wide, shallow serving bowl or platter. Lightly season with salt. Scatter the mozzarella and basil over the tomatoes. Drizzle with half of the dressing. Garnish with black pepper. Serve with the remaining dressing for drizzling.
Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in northern California. Visit TasteFood at TasteFoodblog.com.