It’s August and that means tomatoes, tomatoes, tomatoes! I LOVE heirloom tomatoes for their taste, color, and often funky shapes and sizes. The caprese salad is a common offering in so many restaurants and even I seem to make a version of it several times a week so this is not about re-creating a dish but rather adding a new, surprise element.
At the Sarasota Farmer’s Market one Saturday, I stopped by My Mother’s Garden and found a variety of seasoned salts packaged in small bags and was intrigued by thinking of ways they could perk up different dishes. These come from their store in Wimauma, FL called Mabry’s Market and I selected the Aged Balsamic Salt with thoughts of a sprinkle over some gorgeous tomatoes and fresh mozzarella cheese.
This really doesn’t need a recipe….just some good ingredients and best-quality extra virgin olive oil. The combination of sea salt and balsamic vinegar really adds a sublime touch. You can use any type of sea salt that you find in your specialty grocery store – it’s fun to experiment!
Heirloom Caprese Salad with Aged Balsamic Salt
- good selection of ripe, heirloom tomatoes
- 7-ounce container of fresh mozzarella cheese
- fresh sprigs of basil, sliced into ribbons (chiffonade)
- best-quality extra-virgin olive oil
- generous pinch of Aged Balsamic Salt or any type of sea salt
- Slice the tomatoes and mozzarella cheese and arrange on a serving plate.
- Drizzle with the oil, scatter basil over all, and liberally sprinkle the sea salt.