Caprese salad (insalata caprese if you’re on Capri is a dish to make when fresh tomatoes are at their peak; you should be able to smell them before you round the corner at your local farmers market. The salad is named after the island of Capri, where it is believed to have originated. Two common stories about its origin include it being an homage to the Italian flag or "in the 20th century to appease the palates of vacationing royalty and important politicos
- 1 pint mixed cherry tomatoes preferably heirloom, halved
- 7 Tbsp. or more extra-virgin olive oil, divided
- 1 Tbsp. red wine or balsamic vinegar
- Flaky sea salt
- 2 pounds mixed medium and large tomatoes preferably heirloom, cut into thin slices and/or wedges
- 2 cloves garlic minced
- 8 oz. buffalo mozzarella or mozzarella room temperature, torn into pieces
- Coarsely ground black pepper
- 8 large basil leaves, sliced
- toasted country bread for serving
- 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 cut-up basil leaves and additional salt and oil, if desired. Serve with toasted country bread alongside.
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