Heirloom Caprese Salad with Kalamata Olive Vinaigrette
4.54 from 32 votes
Heirloom Tomato Caprese Salad with Kalamata Olive Vinaigrette ~ this juicy, fruity, salad with creamy slices of fresh mozzarella, peppery basil leaves, and the velvety tang of Kalamata is what summer is ALL about.
Chop the heirloom tomatoes into large bite sized chunks. Halve the cherry tomatoes.
Put the onions, tomatoes, and basil into a large shallow salad bowl. Nestle the mozzarella slices in and among the tomatoes. Scatter the olives across the top. Add more fresh cracked pepper over all and garnish with more basil and thyme.
Use a small food processor to blitz the vinaigrette ~ add more olive oil if it is too thick. Taste and add more vinegar if you like, and season with salt and pepper.
Serve the salad lightly drizzled with the dressing, and provide extra on the side.
This salad is best eaten right away.
Notes
Can't find heirlooms? Of course use red ripe tomatoes for this salad, they are wonderful.
If you use burrata cheese, place it in the center of your salad bowl or platter, and scoop some out with each serving.
Skip the Kalamata vinaigrette and serve with a traditional drizzle of olive oil and balsamic vinegar, or a thicker balsamic syrup.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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