How much would you pay for this heirloom tomato caprese salad?
Well, if you were just given a flat of the best heirloom tomatoes from Wild Boar Farms, you wouldn’t have to pay much at all.
Wild Boar Farms Heirloom Tomato
And if you grew your own basil in your backyard, it would be even less.
(Unfortunately, I don’t have a water buffalo in the backyard, so I had to pay $4 for an 8 ounce tub of fresh mozzarella.)
Heirloom Tomato Caprese Salad
3 large heirloom tomatoes
1 tub (8 oz) of fresh mozzarella
20 fresh basil leaves
2 Tbsp extra virgin olive oil
kosher salt and fresh ground black pepper
- Slice tomatoes into 1/4-inch thick slices
- Slice mozzarella into 1/4-inch thick slices about the same size as the tomato slices
- Intersperce slices of tomato, mozzarella, and basil leaves
- Drizzle olive oil over the salad.*
- Sprinkle with some kosher salt and fresh ground black pepper
Turn a $5 salad into a $15 salad
If you want to get fancy, you can slice one tomato nearly all the way through, but leave the pieces connecting at the bottom. Then stuff the mozzarella and basil in between the slices. You can use a knife to separate the remainder of the tomato when you’re ready to eat. I got the idea from Jacques Pepin’s show “Fast Food My way“.
*You might be wondering, “where’s the balsamic vinegar?” Sorry, Charlie, but Caprese salad traditionally does not have balsamic vinegar. No doubt, balsamic and tomato go well together, as in my Strawberry and Tomato Salad. But balsamic vinegar does not belong in caprese salad.