Can you say Caprese?

What do heirloom tomatoes and basil say to you?

To me, the obvious answer is Insalata Caprese: a simple, but delicious salad of tomato, basil, and mozzarella, seasoned with olive oil, salt and pepper. When I received seven gorgeous mixed-colored heirloom tomatoes and a bunch of basil in my CSA distribution this week, there was only one thing to do.

Insalata Caprese

• 2 large, ripe heirloom tomatoes (I used a rainbow combination of red, yellow, and orange)
  
• 1/2 pound fresh cow's milk or buffalo mozzarella cheese, preferably locally made
  
• 1/2 cup fresh basil leaves, roughly chopped
• Maldon sea salt or kosher salt and freshly ground pepper, to taste
• 1 tablespoon extra virgin olive oil

The classic Caprese calls for both tomatoes and mozzarella cheese to be sliced into 1/4-inch thick slices, topped with basil leaves, sprinkled with salt and pepper, and drizzled with olive oil. I'm not sure if this presentation comes from Capri, the island for which the salad is named, but I prefer to cut both the tomatoes and mozzarella into bite-sized wedges. Place cut tomatoes and cheese in a bowl, add chopped basil, salt, pepper, and olive oil, and gently toss. Serve immediately! Makes 2 salads.

Because the Caprese salad has just three main ingredients, quality is key in your selection of tomatoes, cheese, and basil. You may find it's also worth using special salt (like Maldon sea salt) or a higher-end olive oil. The more you know.