Recipes › Beefsteak Tomato › Classic Caprese Salad with Beefsteak Tomatoes
Classic Caprese Salad with Beefsteak Tomatoes
Thick slices of peak-summer beefsteak tomatoes layered with fresh mozzarella and basil, finished with good olive oil and flaky salt. This salad is a celebration of the tomato at its finest — nothing more, nothing less. The key is using tomatoes that are fully ripe and at room temperature.
Beefsteak Tomato is usually ready May to June. More beefsteak tomato recipes, or see what to sow this month where you are.
Ingredients
- 3 large beefsteak tomatoes, sliced 1/4-inch thick
- 8 fresh mozzarella, sliced 1/4-inch thickBurrata works beautifully
- ½ cup fresh basil leaves, whole or torn
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze (optional)
- ½ tsp flaky sea salt
- ¼ tsp black pepper, freshly cracked
Contains: milk, sulphites.
Method
- Remove tomatoes and mozzarella from the refrigerator 30 minutes before serving — room temperature is essential for the best flavor.
- Slice tomatoes and mozzarella into 1/4-inch rounds. Arrange alternating slices on a large platter, overlapping slightly.About 5 min
- Tuck basil leaves between and around the tomato and mozzarella slices.About 2 min
- Drizzle generously with olive oil and balsamic glaze if using. Season with flaky salt and freshly cracked pepper. Serve immediately.About 2 min
Tips
- Only make this when tomatoes are genuinely in season — August is peak time in most of North America.
- Salt the tomato slices lightly about 5 minutes before assembling to draw out their juices.
- Use the best olive oil you own — you'll taste every drop.
Ring the changes
- Add sliced avocado for a California-style version.
- Top with toasted pine nuts and a drizzle of pesto for extra richness.
Keeping it
Best served immediately. Leftovers can be refrigerated for up to 1 day but the tomatoes will soften.
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More from the same crop
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