Heirloom Caprese #2

Last month I showcased a gorgeous Caprese Salad with Burrata cheese. Sliced and simply dressed with extra-virgin olive oil, fresh basil, salt and pepper, it was the perfect salad for a summer pool party.

This month, I roughly chopped super-ripe heirloom tomatoes and tossed them with fresh mozzarella. I seasoned the salad with oregano, salt and pepper, then finished it with a julienne of basil and a drizzle of aged balsamic vinegar.


© Giovanni Cucullo 2010 / 2011

Heirloom Caprese Salad

Caprese Salad is always a crowd pleaser, especially in August when basil flourishes and tomatoes are at their peak, juicy, super-ripe and sweet. Always use a high-quality extra-virgin olive oil and generously salt the tomatoes.

In this salad I have used heirloom tomatoes purchased at a local farmers market and combined them with some just-picked tomatoes from my garden; the addition of Burrata cheese puts this classic summer salad over the top.
Burrata is a fresh Italian cheese made from cow’s milk. The outer shell of the cheese is made from mozzarella but the inner part of the cheese is filled with buttery strings of curd and cream.


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Oven Roasted Tomatoes

If you like sun-dried tomatoes, you will love these.

  • Halve some plum tomatoes lengthwise & remove seeds (not the core).
  • Place the tomatoes, cut side up, on a baking pan and season with salt, pepper, olive oil, garlic and fresh herbs.
  • Slow roast in the oven for 2 hours at 300 degrees.
  • Remove, cool and store in mason jars, layered with fresh herbs and covered with more olive oil.


They will keep in the refrigerator for 6 months and will come quite handy paired with fresh mozzarella and basil when you crave a fancier version of Caprese salad or any time you want to jazz up your favorite sandwich.