Caprese Salad with Grilled Bread

by jake rosenbarger

Serves two; approx 10 minutes to make

Here’s a tip! Great with a glass of Champagne, Friulano, or old world Pinot Grigio

Here’s what you need:

  • 1 medium heirloom tomato

  • 1/2 cup small mixed color tomatoes

  • 4 slices peasant loaf or 2 herb buns cut in half horizontally brushed in olive oil and grilled (or toasted)

  • 2 tablespoons chimichurri or pesto

  • 2 teaspoons balsamic vinegar

  • 1 medium lobe fresh mozzarella or Burrata

  • salt and pepper

  • red chili flakes

 

Here’s how to get it done:

  1. cut the heirloom tomato into wedges like you would an orange

  2. Slice the small tomatoes in half or thirds

  3. Place tomatoes, vinegar, and chimichurri into a medium mixing bowl and toss to coat

  4. Divide evenly between two plates

  5. Gently tear the mozzarella or burrata with your hands over each plate of tomatoes

  6. Sprinkle with salt, pepper, and chili flakes

  7. Put two slices of grilled bread on side of each plate and drizzle the whole plate liberally with olive oil.

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