Heirloom Tomato Caprese

By LRay

Recipes & Menus | recipes

Heirloom Tomato Caprese
Chef Nancy Silverton turns the classic salad into an art form by using great ingredients. Choose sweet heirloom tomatoes, drizzle with good-quality extra-virgin olive oil, and serve with creamy buffalo mozzarella to make this simple dish sing.

1 serving

Recipe by Nancy Silverton of Mozza, Los Angeles, CA

Photograph by Peden + Munk

September 2011

Ingredients

• 3/4 cup (4 ounces) small heirloom cherry tomatoes (such as Sun Gold or Sweet 100), halved
• 1/2 teaspoon kosher salt
• 1 tablespoon plus 1 teaspoon high-quality extra-virgin olive oil
• 1 2-ounce ball buffalo mozzarella
• Maldon sea salt or fleur de sel
• 4 –5 micro-basil or small basil leaves
• 1 Crostoni Bagnati, halved on an extreme diagonal (click for recipe)

Preparation

Step 1

Preparation

Mix tomatoes, salt, and oil in a small bowl. Let stand, tossing occasionally, until juices release from tomatoes and oil and juices have become saucelike, about 15 minutes.

Place mozzarella off-center on a large plate. Spoon tomatoes and juices from bowl around one side of the cheese. Sprinkle tomatoes with sea salt; scatter basil all over. Place Crostoni Bagnati next to the cheese.

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