Heirloom Tomato Caprese

If you like tomatoes, you will love this salad inspiration. My mother introduced me to the vinaigrette, which tastes great as a meat marinade. The dressing and the fresh tomatoes are key to this easy recipe’s tantalizing flavors.  This Caprese is a bit more “Greek” in flavor with the Kalamata olives, but you can exchange the olives with fresh, chopped basil for the more authentic Italian version.

I’m the tomato lover in our home but maybe, just maybe, this salad will change some minds!

Heriloom Tomato Caprese

1 large green tomato
2 medium yellow tomatoes
2 red tomatoes on the vine (available in stores)
4 – 6 slices fresh mozzarella
8 – 10 Greek Kalamata olives, pitted
2 tbsp chopped green onions

Classic Vinaigrette (Garlic Expressions brand)

1 – Loaf freshly baked Italian bread

Slice tomatoes medium thickness and place in the center of a large serving plate. Add fresh mozzarella and the Greek olives on top. (Be sure they are pitted.) Drizzle vinaigrette over the dish, top with green onions. Tear large pieces of Italian bread from loaf and serve on the side. The chunky bread tastes divine soaked in the dressing and juices.

Tip:  Storing tomatoes in the refrigerator will evaporate their flavor. Leave them on the counter or in a bowl until you are ready to use.

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  1. Rebecca T. says:

    Mmm! This does look good. I actually am not a fan of tomatoes. I don’t really like them on many things at all. But the 2 ways I love them are BLT’s and Caprese salads! Even my kids love Caprese salads. I will try this version with the olives. Looks good!


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