Caprese with Pretty Organic Heirlooms
I'm really enjoying the heirloom tomatoes this year!
This caprese was made with a delicious selection of organic heirloom tomatoes, fresh mozzarella, fruity extra virgin olive oil from A. G. Ferrari, white balsamic vinegar, basil, French sea salt, and ground pepper.
I recently attended an heirloom tomato class, where the chef recommended blending heirlooms that contrasted, both colorwise and texture-wise. The green variety here provided crunch and the others rich juiciness. Whereas I might have added cucumber for a little crunch, it was nice to keep is super simple!
posted by Catherine at 7:23 PM
4 Comments:
That's lovely and looks delicious. What did you serve it with?
This is our idea of the perfect summer dinner, maybe with a bit of crusty bread. I make it by the platter-ful, with basil warm from the garden. Yum. Wish I grew heirloom tomatoes, too.
beatrice - this was dinner! I soaked up the juices with a La Brea Italian white bread.
lydia - it really feels good to eat this dish! I have the most wonderful olive oil and the white balsamic tastes good to me!
p.s. tried the salad with Cotswold slivers - it really didn't work. The cheese overpowered the tomatoes and the texture was annoying.
What a great looks,It looks really great.You add those things which i like.
Thanks!
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