Insalata Caprese With Heirloom Tomatoes - The Greatest Salad Of All - Recipe

Insalata caprese with Purple Cherokee heirloom tomatoes

All year I look forward to the brief period when the tomatoes are good enough to eat insalata caprese several times a week.

Because it is made with only 5 ingredients, and you don't cook them, the greatness is completely determined by their quality. This calls for the finest, ripest heirloom tomatoes you can lay your hands on, sweet & milky fresh mozarella, superb olive oil, flaky sea salt, and fragrant basil. The one in the picture above was made with Purple Cherokees and a handful of mixed heirloom cherry tomatoes.

Besides being incredibly tasty, it goes together in 3 minutes flat.

So what are you waiting for?

Insalata Caprese
Vegetarian and Gluten-free; not vegan
Serves 4

• 2 large, ripe heirloom tomatoes, cored and sliced about 3/8 - 1/4" thick
• optional: handful of heirloom cherry tomatoes
• 2-3 large balls of fresh mozzarella, preferably buffalo mozzarella, sliced a little thinner
• best quality extra virgin olive oil, preferably fruity
• sea salt (Maldon is ideal)
• 4-5 leaves of fresh basil, chiffonade or tear

1. Arrange all of the tomatoes in a single layer on serving platter.
2. Top each slice with a piece of cheese.
3. Drizzle everything with a generous amount of olive oil.
4. Sprinkle on the salt.
5. Finish with the basil garnish.