Lombardino's Caprese Recipe
Creamy Italian bufala mozzarella cheese, Voss Organics heirloom tomatoes, fresh basil & Villa Manodori artisanal balsamic vinegar, served with garlic-rubbed toast
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Ingredients
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Caprese Salad
Garlic-Rubbed Toast
Method
Caprese Salad
- 1
Prepare tomatoes
Wash the heirloom tomatoes. Slice larger tomatoes into 1/4-inch thick rounds; halve or thickly slice cherry or small tomatoes to yield about 3 cups. Arrange tomato slices on a large serving platter, slightly overlapping to create a base.
- 2
Prepare mozzarella
Drain the bufala mozzarella and gently pat dry with paper towels to remove excess whey. Tear or slice the mozzarella into 1/4- to 1/2-inch pieces and distribute evenly over and between the tomato slices, aiming for a balanced appearance.
- 3
Add basil
Toss whole small basil leaves (or chiffonade larger leaves) and scatter them over the tomatoes and mozzarella, leaving some whole leaves for visual appeal.
- 4
Season and dress
Drizzle the extra-virgin olive oil evenly over the assembled salad (about 2 tablespoons). Drizzle Villa Manodori balsamic vinegar in a slow, thin stream across the top (about 1 tablespoon). Sprinkle the fine sea salt evenly (about 1 teaspoon) and finish with 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning if needed; use a little more balsamic vinegar if you prefer tang.
Garlic-Rubbed Toast
- 5
Toast bread
Preheat a broiler or grill pan. Lightly brush each side of the ciabatta or baguette slices with softened butter or a thin coating of extra-virgin olive oil (about 1 tablespoon total). Place slices under the broiler or on a hot grill pan and toast until golden brown and crisp, about 1.5–3 minutes per side depending on heat. Watch closely to avoid burning.
- 6
Rub with garlic
Carefully remove the toasted bread from heat. While still warm, peel the garlic clove and cut it in half. Rub the cut face of the garlic over the surface of each warm toast slice so a subtle garlic flavor is absorbed. If you prefer more pronounced garlic, rub both sides lightly.
- 7
Finish toast
If desired, sprinkle a light pinch of coarse sea salt (about 1/4 teaspoon divided) over the toasts to finish. Arrange toast on the serving platter alongside the Caprese salad so guests can take a piece and top with tomato and mozzarella.