I have officially fallen for our local farmer's market. We have tried so many new (to us) varieties of tomatoes. For this simple recipe I used an Aunt Ruby, Orange Strawberry, and Pink Oxheart purchased from Kasper Creek. Any heirloom tomato would work wonderfully. Paired with fresh mozzarella and basil from our backyard = heaven on a plate.
Last week I shared an outdoor dinner I helped to create with This Wild Season, Twin Stripe, and Feast+West. It was such a fun collaboration, and this week we are sharing with you the recipes from our meal.
One of the beautiful things about tomato caprese is its simplicity. It takes just a few minutes to create and the fresh flavor is fantastic. And our gluten free guests were able to eat it, another huge plus.
Heirloom Tomato Caprese Salad
modified recipe by Rachael Ray Food Network
3 large heirloom tomatoes, sliced 1/4" thick
1 pound fresh mozzarella, sliced 1/4" thick
1 bunch fresh basil (20-30 leaves)
Salt, Pepper, olive oil and balsamic vinegar to taste
Layer slices of tomato, mozzarella, and basil on a long platter. Drizzle with olive oil and balsamic to taste, season with salt and pepper. Refrigerate until ready to serve.
This recipe is part of my Summer Supper collaboration with Asharae of This Wild Season and Susannah of Feast + West, and Katie of Twin Stripe . Visit their blogs for the other recipes from our the meal! And follow the hashtag #sweetsummersupper on social media as we share more photos from our evening.