The local field tomatoes finally made their appearance at the farmers market this weekend and I immediately picked some up. With the fresh ripe tomatoes in hand, the first thing on my mind was a caprese salad! A caprese salad or insalata caprese, is a salad consisting of tomatoes, buffalo mozzarella and basil. Because this salad is so simple, you want to use the best ingredients possible including perfectly ripened field tomatoes. Every year I look forward to tomato season when I can enjoy fresh caprese salads and I never tire of coming up with new ways to enjoy them. This time I diced both the tomatoes and the mozzarella and used my mini spring form pan to construct a layered stack. For the basil component of the salad I topped the tower with a dollop of freshly made basil pesto and garnished the plate with drops of basil olive oil. (I made the basil oil by pureeing some basil in the olive oil and then straining it.)
Diced Caprese Salad
- 2 large ripe field tomatoes (diced)
- 1 large ball fresh mozzarella (diced)
- salt and pepper to taste
- 2 tablespoons basil pesto
- Divide the tomatoes and mozzarella in two and form stacks on two plates alternating the tomatoes and mozzarella seasoning with salt and pepper as you go using a ring.
- Top each stack with basil pesto and enjoy!