Market to Table: Caprese, 4 Ways

Cook, In Season, Recipe Roundup, Summer

A classic caprese salad is a true hallmark of summer, a dish I dream about while anticipating the arrival of sweet, ripe heirloom tomatoes. The combination of juicy tomatoes and mild, rich mozzarella cheese with fragrant basil marries the best of the season’s flavors and textures.

 

Mix up the traditional caprese presentation with one of the creative twists below, which are perfect for entertaining. From skewers to fans, these variations will guarantee you won’t tire of heirlooms before their season wanes in the fall. As if that were even a possibility.

 

Bocconcini and Toy Box Skewers

 

1 lb. heirloom Toy Box or cherry tomatoes

1 lb. fresh bocconcini, or small bite-sized mozzarella balls

1 cup fresh basil leaves

Sea salt and ground pepper

1 tsp. red pepper flakes

1/4 cup extra-virgin olive oil

 

Thread 3 tomatoes, 3 bocconcini and 3 basil leaves onto a bamboo skewer, alternating the ingredients. Repeat with remaining ingredients; you should have about 10 skewers. Arrange skewers on a large platter and season with salt and pepper. Sprinkle red pepper flakes on top and drizzle with olive oil before serving. Serves 4 to 6.

 

Heirloom Fans with Bufala

 

4 large heirloom tomatoes

2 lb. fresh mozzarella, preferably mozzarella di bufala, sliced into 1/4-inch thick rounds

Fresh basil leaves from 1/2 bunch

Sea salt and ground pepper

1/4 cup extra-virgin olive oil

 

Using a sharp knife, make a series of lengthwise cuts into a tomato, spacing cuts about 1/4 inch apart and stopping about 1/4 inch short of cutting all the way through. Repeat with remaining 3 tomatoes. Tuck a mozzarella slice and a basil leave into each incision. Arrange on a platter. Season with salt and pepper and drizzle with olive oil before serving. Serves 4 to 6.

 

Baby Tomato Salad

 

1 lb. heirloom Toy Box, cherry or pear tomatoes

1 lb. fresh bocconcini, halved

Sea salt and ground pepper

1/4 cup extra-virgin olive oil

10 leaves fresh basil, finely julienned

 

If tomatoes are 1 inch in diameter or larger, halve them using a serrated knife. In a large, shallow serving bowl, toss tomatoes with bocconcini. Season with salt and pepper. Drizzle with olive oil and sprinkle with basil before serving. Serves 4 to 6.

 

Burrata with Tomato Wedges

 

8 small heirloom tomatoes

2 lb. fresh burrata cheese

Sea salt and ground pepper

1/2 cup pesto

1/4 cup extra-virgin olive oil

 

Cut tomatoes into 1-inch wedges and arrange on a large platter. Cut open burrata to expose creamy center and place on platter. Drizzle tomatoes and burrata with pesto and olive oil and season with salt and pepper. Serve, instructing guests to scoop some cheese and tomato onto their plates. Serves 4 to 6.

6 comments about “Market to Table: Caprese, 4 Ways

  1. Baked Goat’s Cheese Salad « From the Hobbit Hole Kitchen

  2. I didn’t plant a single tomato this year. « The Whistling Girl

  3. Caprese Salad « Putney Farm

  4. Rainbow Tomato Caprese Salad | how's it growing?

  5. Caprese Skewers | afunfoodie

  6. Farm Fresh Challenge: Veggie Casserole | ritaLOVEStoWRITE

Leave a Reply

Your email address will not be published. Required fields are marked *