Honestly, I just included a recipe for this because I think the caprese salad is both exceptionally overrated AND underrated at the exact same time. It’s overrated because it’s like the easiest salad to make ever. Now, that that’s out of the way, it just hits different. The combination of really good EVOO, with fresh in season tomatoes, delicious creamy mozz, vibrant basil, and some flakey sea salt - HOW CAN YOU NOT!? It’s so good.
- 1 pint mixed cherry tomatoes, preferably heirloom, halved
- 7 tablespoons (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 ounces buffalo mozzarella or mozzarella, room temperature, torn into pieces
- Coarsely ground black pepper
- Small basil leaves and toasted country bread (for serving)
Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt.
Arrange tomato slices on a platter, slightly overlapping; season generously with salt. Arrange mozzarella over tomatoes; lightly season mozzarella with salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper. Let stand 30 minutes to let flavors meld and release juices from tomatoes and mozzarella.
Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.
Recipe adapted from Bon Appetit magazine.