Caprese Recipe

Prepare tomatoes

Wash and dry the heirloom tomatoes. Cut larger tomatoes into 1/2-inch wedges and slice smaller cherry/grape tomatoes in half so you have roughly 3 cups of mixed pieces. Place in a large bowl.

Season tomatoes

Lightly toss the tomatoes with 1/4 tsp of the sea salt and 1/4 tsp of the black pepper. Let sit at room temperature for 10 minutes to release juices and deepen flavor.

Assemble salad

Place the seasoned tomatoes on a shallow serving plate. Scatter torn basil leaves over the tomatoes. Spoon dollops of stracciatella evenly over and between the tomato pieces so each bite will have creamy cheese.

Finish and serve

Drizzle basil–chive oil (see next section) around and lightly over the salad. Grind remaining black pepper and sprinkle remaining sea salt to taste. If using, finish with a light drizzle of aged balsamic (about 1–2 tbs) in a decorative pattern. Garnish with micro basil if available and serve immediately with the crispy focaccia tuile.

In a blender or food processor combine packed basil leaves, chopped chives, extra-virgin olive oil, lemon juice and 1/4 tsp sea salt. Blend until the mixture is bright green and smooth (about 20–30 seconds).

Pass the oil through a fine mesh sieve or chinois into a bowl to remove fibrous bits for a silky finish, pressing with the back of a spoon. Taste and adjust salt or lemon. Transfer to a squeeze bottle or small spoon for drizzling. Keep at room temperature until ready to use (do not refrigerate thicker oil—if chilled, it will solidify).

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Lightly brush both sides of each focaccia slice with the 2 tbs extra-virgin olive oil. Rub the cut side of the halved garlic clove over the top of the oiled focaccia to impart garlic flavor, then sprinkle the 1/4 tsp sea salt evenly over the slices.

Place focaccia slices on the prepared baking sheet and bake until golden brown and very crisp, 10–14 minutes, flipping once halfway through for even crisping. For extra thin, after baking, immediately press each slice flat with a spatula or the base of a pan while still hot to create a more tuille-like crispness.

Let cool on a rack. Break or cut into decorative shards or long strips for serving alongside the salad.