Insalata Caprese Recipe

Insalata

1. 1

   Prepare produce

   Wash the heirloom tomatoes and basil leaves. Pat dry. Slice the heirloom tomatoes into 1/2-inch thick rounds. Pit the stone fruit, then slice into 1/4-inch wedges or rounds. Keep slices uniform so plating is even.

2. 2

   Make dressing

   In a small bowl, whisk together the extra-virgin olive oil, aged balsamic vinegar, and maple syrup until emulsified. Season with 1/2 teaspoon of the fine sea salt and 1/2 teaspoon of the freshly ground black pepper. Taste and adjust sweetness or acidity: add up to 1/2 teaspoon more maple syrup if peaches are tart, or another 1/2 tablespoon balsamic if you want more tang.

3. 3

   Assemble salad

   On a large platter or individual plates, arrange tomato slices in a single layer, slightly overlapping. Tuck stone fruit slices between tomato rounds to distribute color and flavor. Tear the burrata into 2–3 large pieces and place them evenly across the platter (or place whole balls in the center of individual plates). Scatter whole basil leaves over the tomatoes and fruit.

4. 4

   Dress and finish

   Drizzle the prepared dressing evenly over the tomatoes, stone fruit, and burrata (about 1 1/2 to 2 tablespoons dressing per serving). Sprinkle the remaining 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper over the salad, and sprinkle flaky finishing salt sparingly on the burrata if using. Allow salad to rest 2–3 minutes so flavors meld.

5. 5

   Serve immediately at room temperature. Recommend pairing with crusty bread or grilled bread to scoop the burrata. Leftovers: store components separately (burrata and dressed produce lose texture if mixed) and consume within 1 day.