Farmers' Market: Caprese Salad

Nothing says summer like a Caprese Salad, and they couldn't be easier to put together.

Summer and Farmers' Markets

Farmers' Markets are one of my favorite things on Earth. Not being able to enjoy their bountiful produce, breads, cheeses, and flowers is probably one of the main reasons (besides not enjoying the cold) that I hate winter.

When the weather (finally) turns warm, I attack our area Farmers' Markets with a vengeance. Morels, ramps, asparagus have all been in season. Just in the last couple of weeks, I've noticed an abundance of those gorgeously colored, beautifully misshapen heirloom tomatoes. And last weekend, I couldn't resist. I grabbed a couple of different colors and continued on in search of fresh basil (by way of a local cheesemaker's stand for some mozzarella). Then I headed home to make Caprese.

Making Caprese Salad

This salad is a simple matter of slicing tomatoes and mozzarella, chiffonading some basil, and whipping up a vinaigrette. Then you layer your slices on a serving platter with the basil and drizzle with the vinaigrette. Boom. Summer on a plate.

The vinaigrette dressing is something I make almost on a weekly basis, so I almost always have a jar of it ready for dressing vegetables or salads. The final dish is almost too pretty to eat, but that never stops us!

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Caprese Salad

Yield: 4 -6

Prep Time: 20 minutes

Total Time: 20 minutes

Caprese salads are super-easy to make, beautiful, and always a hit in my family. I like to use big heirloom tomatoes of differing colors and alternate the colors around the plate. This salad goes wonderfully with a whole range of meals, but I especially like it with grilled meat.

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Ingredients

For the Salad

• 3 big heirloom tomatoes, preferably different colors, cored and cut into ¼" slices
• 1 lb. mozzarella, cut into ¼" slices
• 1 bunch of basil, chiffonaded
• Salt & freshly ground black pepper to taste

For the Vinaigrette

• 1 shallot, finely minced
• ¾ cup good-quality extra virgin olive oil
• ¼ cup red wine vinegar or balsamic vinegar
• Salt & freshly ground black pepper to taste
• 2 tsp. dried Italian herbs

Instructions

For the Vinaigrette

1. Add all ingredients to a jar with a tight-fitting lid and shake vigorously. Extra dressing can be stored in the refrigerator for up to a week.
2. ​

For the Salad

1. Arrange alternating slices of tomato and mozzarella on a serving platter. Sprinkle with salt and freshly ground black pepper. Sprinkle on the basil and lightly drizzle the vinaigrette over the top of the salad. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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