Heirloom Tomato Caprese

Heirloom Tomato Caprese
Terrapin Restaurant

Ingredients

For the balsamic vinaigrette

  • 1 Cup  balsamic vinegar
  • 1 Teaspoon  Dijon mustard
  • 1 Teaspoon  minced garlic
  • 1 1/2 Cup  canola oil
  • 1/2 Cup  olive oil
  •   Kosher salt and fresh ground black pepper, to taste

For the salad

  • 2 Pounds  ripe tomatoes, cut into 1/2-inch cubes
  • 2 Tablespoons  chopped red onion
  • 1 Pound  fresh mozzarella, cut into 1/2-inch cubes
  • bunch basil, chopped coarsely
  •   Kosher salt and freshly ground black pepper, to taste
  •   Crusty bread, for serving
  •   Basil pesto, for serving

More Recipes

by Josh Kroner

A Caprese salad is usually sliced tomatoes alternated with sliced mozzarella and basil leaves with olive oil and balsamic vinegar drizzled on top. It is really more of an antipasto than a traditional salad. This version takes it back into the salad world and it becomes a great dish to serve at any summer event, from a barbecue to a formal dinner.

The key to a great Caprese is great ingredients; since there are only a few, you need to make sure they really shine. Tomatoes have a wide range of quality going from tasteless to mind-blowing. Though recent advances in winter greenhouse tomatoes have dramatically increased the quality of off-season tomatoes, there is nothing like an in-season ripe local tomato.

Heirloom tomatoes tend to bruise more easily than regular tomatoes, but they have better flavor. The best way to tell is with your nose. This is true for basil and most other fruits and vegetables as well: how it smells is how it will taste.

Click here to see 15 Tastiest Heirloom Tomato Recipes.

Directions

For the balsamic vinaigrette

Combine the vinegar, mustard, and garlic in a bowl and whisk well. While still whisking, add the oil in a thin stream. (This can also be done in a blender.) Season with salt and pepper, to taste.

For the salad

In a large salad bowl, mix together the tomatoes, onion, mozzarella, and basil. Drain the liquid released by the tomatoes and toss with ¼-½ cup of the vinaigrette. Season with salt and pepper, to taste. Serve with crusty bread and basil pesto, if desired.

Nutrition

Calories per serving:

935 calories

Dietary restrictions:

Low Carb Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

47%

Servings:

6
  • Fat 538g 828%
  • Carbs 92g 31%
  • Saturated 99g 495%
  • Fiber 12g 47%
  • Trans 1g
  • Sugars 67g
  • Monounsaturated 316g
  • Polyunsaturated 108g
  • Protein 111g 221%
  • Cholesterol 358mg 119%
  • Sodium 3,010mg 125%
  • Calcium 2,476mg 248%
  • Magnesium 231mg 58%
  • Potassium 2,848mg 81%
  • Iron 7mg 41%
  • Zinc 15mg 101%
  • Phosphorus 1,890mg 270%
  • Vitamin A 1,209µg 134%
  • Vitamin C 127mg 212%
  • Thiamin (B1) 0mg 33%
  • Riboflavin (B2) 1mg 87%
  • Niacin (B3) 6mg 30%
  • Vitamin B6 1mg 48%
  • Folic Acid (B9) 175µg 44%
  • Vitamin B12 10µg 172%
  • Vitamin D 2µg 0%
  • Vitamin E 78mg 392%
  • Vitamin K 406µg 508%
See detailed nutritional info Have a question about nutritional data? Let us know.
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