Posted by Olivia on Wednesday, September 4th, 2013
Picture this, you’re in the heart of Sonoma, right in the middle of Summer surrounded by local farms bursting at the seams with ripe heirloom tomatoes and you have access to the best olive oil in the world. What is the first thing that comes to mind? That’s right… Caprese. Did I mention that we’re also surrounded on all sides by local purveyors of fresh cheese?
This is the type of recipe that relies on the best ingredients, there’s really no technique, just high quality, fresh food. If you have what it takes, it’s a full proof, bursting-with-summer dish.
I found my tomatoes and basil at Green String Farm in Petaluma, and Sonoma County mozzarella cheese at a local market. Of course my oil and vinegar is from The Olive Press!
3 medium tomatoes, the best you can find, sliced
a handful of basil leaves
6-8 slices of fresh mozzarella, preferably buffalo or burrata
2 tablespoons extra virgin olive oil (I used Ascolano)
1 tablespoon balsamic vinegar (I used Classic)
Salt and pepper to taste
Place tomato slices on a plate, top with cheese and basil.
Whisk olive oil and balsamic together, sprinkle with salt and pepper, enjoy!