Heirloom Tomato Caprese

Heirloom Tomato Caprese
Staff Writer
Heirloom Tomato Caprese
Terrapin Restaurant

Heirloom Tomato Caprese

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.

6
Servings
772
Calories Per Serving
Deliver Ingredients

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
  • 1 bunch basil, chopped coarsely
  • Kosher salt and freshly ground black pepper, to taste
  • Crusty bread, for serving
  • Basil pesto, for serving

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.

Nutritional Facts

Total Fat
74g
100%
Sugar
9g
10%
Saturated Fat
22g
92%
Cholesterol
40mg
13%
Carbohydrate, by difference
12g
9%
Protein
16g
35%
Vitamin A, RAE
31µg
4%
Vitamin C, total ascorbic acid
21mg
28%
Vitamin K (phylloquinone)
41µg
46%
Calcium, Ca
72mg
7%
Choline, total
11mg
3%
Fiber, total dietary
3g
12%
Fluoride, F
8µg
0%
Folate, total
13µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
35mg
11%
Niacin
1mg
7%
Phosphorus, P
35mg
5%
Selenium, Se
1µg
2%
Sodium, Na
491mg
33%
Thiamin
1mg
91%
Water
222g
8%
Zinc, Zn
1mg
13%

Heirloom Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Heirloom Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.