September in Kirkland—The evenings stay light, and the air is still warm, perfect for alfresco dining. A caprese salad captures the best late-summer flavors the Northwest has to offer. Luckily, our local farmers markets are bursting with the ripest tomatoes and bushels of basil so you can bring the farm-to-table trend right to your next dinner party. Keep it traditional and serve caprese as a side salad or first course, or utilize the ingredients in an interesting take on bruschetta for an appetizer.
Here are a few ideas to bring some style to the classic caprese salad and take it to the next level:
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Use a variety of heirloom tomatoes to add a rainbow of colors and a mixture of shapes and textures.
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Incorporate nectarines or peaches. Their sweetness is unexpected yet perfectly balances the tomato and mozzarella.
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Try burrata, a cream-filled fresh mozzarella made from buffalo or cow's milk. Once only available at trendy restaurants, you can now find burrata at Metropolitan Market, Whole Foods and Trader Joe's.
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Sweet basil is classic, but other herbs like cilantro or parsley can work well here too.
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Choose high-impact finishes, such as a drizzle of flavor-infused olive oil, good-quality balsamic vinegar, flake sea salt and freshly cracked black pepper.
Caprese Salad Turned Up
Serves 3-4 people
Ingredients
4 ounces burrata
2-3 heirloom tomatoes, sliced 1/4 inch thick
1 large nectarine, halved, then sliced 1/4 inch thick
8-10 large basil leaves
1/2 cup aged balsamic vinegar
1 tablespoon olive oil
Flake sea salt
Freshly cracked pepper
Directions
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Place burrata in the center of a flat, round serving platter.
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Alternate placing the tomato slices, nectarine slices and basil leaves in an overlapping fashion surrounding the burrata.
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In a saucepan, heat the balsamic vinegar over medium heat. Cook until thickened and reduced by half; it should coat a wooden spoon.
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Drizzle the whole dish with the reduced balsamic vinegar and olive oil.
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Generously season with salt and pepper.
Pesto Caprese Crostini
Makes about 20 crostini
Ingredients
1 baguette, sliced a 1/4 inch thick
2 tablespoons olive oil
Kosher salt
2 heirloom tomatoes, cut into large dice
4 ounces fresh mozzarella, cut into large dice
Freshly cracked pepper
2 tablespoons, pesto, homemade or store-bought
1/2 cup aged balsamic vinegar
Directions
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Preheat oven to 350 F.
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Place baguette slices on a sheet pan. Brush both sides with 1 tablespoon olive oil and season with a pinch of salt.
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Bake crostini in preheated oven for 8-10 minutes until barely golden on the edges. Remove from oven to wire rack to cool.
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In a medium bowl, combine the tomatoes, mozzarella, a pinch of salt and freshly cracked pepper.
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In a saucepan, heat the balsamic vinegar over medium heat. Cook until thickened and reduced by half; it should coat a wooden spoon.
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Top cooled crostini with a thin layer of pesto then a heaping tablespoon of the mozzarella-tomato mixture.
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Place prepared crostini on a platter and drizzle with reduced balsamic vinegar.
Follow Lindsay Sellin, ARNP, RD, on Instagram at @sheeatstolive