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
Step by Step Instructions
Slice the mozzarella and tomatoes in matching 1/4 inch slices
Arrange the slices alternating between cheese and tomatoes but try to leave about half of each slice visible to soak up the other ingredients
Slice your tomato nice and thick, about 1/3” and layer the slices on the slice with mayonnaise
Generously sprinkle Belly Rub Everything Seasoning all over
Tear or slice fresh basil and sprinkle everywhere