Alright, not your textbook Caprese, but when is anything I make by the book? The idea of a Caprese is to imitate the Italian flag; red, white, and green. So…. I’ve done that here! If you have basil, use basil, but like me, if you have some fresh oregano flowers, then by all means. It’s possible that this is actually more delicious than the basil version… 🙂
In admission… I have wanted to make this salad for weeks, but decided to wait until the perfect tomatoes came around. Store bought, BC Hot House tomatoes, just don’t make the cut in this salad. Wait for the Heirlooms to pop up at your local farmers market. Those are the ones that do this salad justice.
Heirloom Caprese Salad
Serves 4 (but you won’t want to share with 4 people)
- 1 1/2 – 2 lbs. fresh heirloom tomatoes (1 type or a variety), cut however you would like (the larger ones I like in thick slices, the smaller Zebra’s I like to cut into quarters)
- 6 – 8 oz. fresh Buffalo ricotta (bocconcini, buffalo mozzarella, or burrata will work as well)
- Fresh oregano flowers (or basil or fresh oregano leaves)
- A good drizzle of GREAT quality EVOO
- Lots of freshly cracked black pepper
- French grey sea salt (or any nice finishing sea salt – Maldon would be great here)
Slice your tomatoes as you would like – think about presentation. Lay your tomatoes on a nice platter, and arrange the cheese in among the tomatoes. Sprinkle with oregano flowers, a good drizzle of extra virgin olive oil, a liberal cracking of black pepper. I like to salt each serving, rather the an the whole platter. Salt will draw out the moisture of the tomatoes, and leave the platter looking rather soupy. Don’t be afraid of salt here – it’ll just make that tomato flavour sing.
No acid or vinaigrette here, guys. You really don’t need it if your tomatoes are as incredible as this. If you’re going against my advice and grabbing store bought, then squeeze a little lemon juice on top to enhance the flavour.
Have this salad on it’s own or with some yummy grilled meat/poultry. I could eat this for days! YUM!