Heirloom Tomato Caprese

Heirloom Tomato Caprese

Terrapin Restaurant


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.


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.


Calories per serving:

937 calories

Dietary restrictions:

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

Daily value:



  • Fat 90g 138%
  • Carbs 15g 5%
  • Saturated 16g 82%
  • Fiber 2g 8%
  • Trans 0g
  • Sugars 11g
  • Monounsaturated 53g
  • Polyunsaturated 18g
  • Protein 19g 37%
  • Cholesterol 60mg 20%
  • Sodium 502mg 21%
  • Calcium 426mg 43%
  • Magnesium 43mg 11%
  • Potassium 496mg 14%
  • Iron 1mg 8%
  • Zinc 3mg 17%
  • Phosphorus 319mg 46%
  • Vitamin A 221µg 25%
  • Vitamin C 23mg 38%
  • Thiamin (B1) 0mg 6%
  • Riboflavin (B2) 0mg 15%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 34µg 9%
  • Vitamin B12 2µg 29%
  • Vitamin D 0µg 0%
  • Vitamin E 13mg 66%
  • Vitamin K 98µg 123%
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