Summer in the Pacific Northwest is a bounty of flavors.  Fresh local heirloom tomatoes are just starting to come in and it’s warm outside so a perfect time for caprese.  Cool and refreshing, perfectly balanced flavors and still enough umph to make for a full meal.  It’s a bonus that it’s super easy and comes together in a snap.

I chose a golden tomato (I don’t know the variety) and a Green Zebra tomato for this salad but choose whatever looks good.  You really can’t go wrong.  Fresh mozzarella definitely makes a huge difference as well so find it if you can.  Use your best olive oil, not the stuff you saute with, the fruity flavors really shine through here, I use Atlas from Morocco.  Topping it with Belly Rub Everything Seasoning just seems natural and it adds a lovely zesty flavor to the whole thing.

Here’s how you do it –

  • 3/4 Pound Fresh Mozzarella 

  • 3 Medium Fresh Ripe Heirloom Tomatoes

  • Belly Rub Everything Seasoning

  • Really Good Extra Virgin Olive Oil

  • Fresh Basil

Step by Step Instructions

Step 1

Slice the mozzarella and tomatoes in matching 1/4 inch slices

Step 2

Arrange the slices alternating between cheese and tomatoes but try to leave about half of each slice visible to soak up the other ingredients

Step 3

Slice your tomato nice and thick, about 1/3” and layer the slices on the slice with mayonnaise

Step 4

Generously sprinkle Belly Rub Everything Seasoning all over

Step 5

Tear or slice fresh basil and sprinkle everywhere 

Step 6

EAT!

Belly Rub Buddha

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