The New Caprese Salad. Same amazing great salad! A heritage tomato or heirloom I’m sure you have seen them at farmers markets and grocery stores, on restaurant menus and at that dinner party or in my case we make them at lots of our weddings and events, we put them on sticks, in cute little martini glasses, we serve them plated or on a bufett and sometimes in a salad bowl.
Authentic heirloom tomatoes are actually passed down from generation to generation, season to season and are open pollinated. Not to be confused with Cartoon tomatoes, Is that a thing? Yes I guess it is that is what there called when they are mass produced by genetically modified seeds eek scary!
They are very seasonal! If there authentic. And do come in many shapes, sizes and colors, Yellow heirlooms tend to be milder than the tart, sharp reds and the greens have a light, zesty bite. The darker varieties are more savory than that of the sweet. They are more expensive than regular red ones. And the shells life is shorted than regular tomatoes as well.
The selection of heirloom seeds available to the public is constantly expanding. Each wave of new immigrants to the U.S. brings their favorite seeds adding to the collection of traditional varieties grown by Native Americans, Mennonites, and Amish. Recently, there have been imports of heirlooms from Russia, Germany, Italy, France, and Czechoslovakia. There are new ethnic ones each year.
You can’t beat the unbelievable taste and texture of heirloom tomatoes! I hope you enjoy this recipe and experiment with all of the different varities of things you can do with it! Happy Cooking!
The New Caprese Salad
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- Prep Time: 10
- Total Time: 10
- Yield: 6 1x
- Category: Salad
- Method: Quick
- Cuisine: American
3 heirloom tomatoes
2 logs of fresh mozzarella
fresh cracked pepper
1/2 cup extra virgin olive oil
1/2 cup balsamic glaze
1 tablespoon sea salt
1 cup fresh basil leaves
Slice heirloom, and mozzarella to the same thickness about 1/4 inch thick depending on the size of the heirlooms. A great way to keep the basil from turning black is to tear it instead of cut it or you can leave the leaves whole. You will want to stack them on a platter as you go. When your done drizzle the entire thing with the oil and balsamic glaze, finish with salt and fresh ground pepper. So amazing!
If you would like to make the Balsamic Glaze here is that!
Balsamic Glaze (for drizziling you can buy balsamic syrup at most grocery stores)
if you want to make it only takes 15 minutes and is much healthier than buying it from the store
1 cup balsamic vinegar
1 tablespoon honey
Add the balsamic vinegar and honey to a small pot. Bring it to a boil, then reduce the heat and simmer for 10-15 minutes or until the sauce coats the back of a spoon.
Keywords: The New Caprese Salad, Caprese Salad, healthy, gluten free, vegatarian, heirloom Caprese, heirloom tomatoes, tomato recipes, recipes, side dishes, salads, mozzarella, mozzarella recipes, easy,.