BA’s Best Caprese Salad

Name: BA’s Best Caprese Salad
Yield: 4 servings
Ingredients: 1 pint mixed cherry tomatoes, preferably heirloom, halved; 7 Tbsp. (or more) extra-virgin olive oil, divided; Flaky sea salt; 2 pounds mixed medium and large tomatoes, preferably heirloom, cut into thin slices and/or wedges; 8 oz. buffalo mozzarella or mozzarella, room temperature, torn into pieces; Coarsely ground black pepper; Small basil leaves and toasted country bread (for serving)

Rick Martinez4 servingsSource

summer salad italian tomato mozzarella easy 5 ingredients or fewer starter side nut-free gluten-free healthyish dinner caprese

Ingredients

1 pint mixed cherry tomatoes, preferably heirloom, halved

7 Tbsp. (or more) extra-virgin olive oil, divided

Flaky sea salt

2 pounds mixed medium and large tomatoes, preferably heirloom, cut into thin slices and/or wedges

8 oz. buffalo mozzarella or mozzarella, room temperature, torn into pieces

Coarsely ground black pepper

Small basil leaves and toasted country bread (for serving)

Method

Toss 1 pint mixed cherry tomatoes, preferably heirloom, halved with 1 Tbsp. extra-virgin olive oil in a small bowl; season with flaky sea salt.

Arrange 2 pounds mixed medium and large tomatoes, preferably heirloom, cut into thin slices and/or wedges on a serving platter, slightly overlapping; season generously with flaky sea salt. Arrange 8 oz. buffalo mozzarella or mozzarella, room temperature, torn into pieces over tomatoes; lightly season mozzarella with flaky sea salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. extra-virgin olive oil; season with coarsely ground black pepper. Let stand 30 minutes to let flavors meld and release juices from tomatoes and mozzarella.

Top salad with small basil leaves and additional salt and oil, if desired. Serve with toasted country bread alongside.