Copyright Thomas Saaristo  All Rights Reserved
Salad Caprese
You know that feeling at the end of summer when you find yourself with more
tomatoes than you could possibly know what to do with? Oh, I don't. I don't have a
garden and I don't have much access to copious amounts of my favorite fruit, the

I am not reinventing the wheel here, Salad Caprese is known the world over. The utter
simplicity of Salad Caprese is mindnumbing. How can something so simple prepared
with the very best ingredients be so wonderful?

I think we know

4 end of summer heirloom tomatoes
32 beautiful basil leaves
16 slices fresh buffalo mozzarella
Grey sea salt
Tellicherry and French Mysore green peppercorns in a pepper mill
Moderate quality balsamico

Slice each tomato into 4 slabs. Lay the slabs of tomato out on a large platter and
sprinkle generously with salt and freshly cracked black and green peppercorns. Let
the tomatoes' juices flow for 20 minutes

Lay 2 basil leaves on one of the tomatoes, then top with a slice of fresh buffalo
mozzarella. Drizzle the mozzarella with balsamico. Set a 2nd tomato slightly off the
mozzarella drizzled with the balsamico, as if we were laying out cards. Lay 2 more basil
leaves on the 2nd tomato and top the basil with a slice of fresh buffalo mozzarella.
Repeat the layering process, setting the next layer slightly off the previous until the
last slice of mozzarella gets its last dressing of balsamico (you can create a long path,
or a ring, a square or diamond ... any shape you wish that will fit your platter

Serve Salad Caprese at room temperature as part of an hors doeuvres or salad course,
or arrange a few layers on good bread and make a sandwich. Leftovers are speactular
in a pocket pit, especially with a little extra virgin olive oil and a few pitted black olives
dropped inside