I’ve always said the one ingredient I can’t live without is the tomato. It is the cornerstone of a plethora of Italian dishes and brings Italian families together each year when we gather to turn the blushed beauties into hundreds of bottles of tomato passata.
I know I harp on about it a bit, but the key to Italian dishes is to use the best quality ingredients you can afford and to serve them simply to let each ingredient shine. I especially love to eat vine ripened tomatoes beside a steak and just sliced, drizzled with olive oil and seasoned with salt.
A caprese salad is certainly nothing new, but slicing the tomatoes and re-stacking them as cut interlaced with fresh hand torn buffalo mozzarella and basil leaves and drizzled with basil oil is certainly a fun way to eat them – a caprese stack!
I ate mine as a lunch all on their own, but with tomatoes looking so pretty, why not serve them as a side at your next lunch or dinner gathering.
Caprese Stack with Basil Oil
- 4 large vine ripened tomatoes
- 250g Buffalo Mozzarella*
- 1 bunch fresh basil
- 1/2 cup olive oil
Pick 20 basil leaves from stems and set aside for layering in the stack. Pick the remaining basil leaves from the stems and place in a mortar and pestle with a pinch of salt. Bash the leaves until they form a paste then transfer to a bowl, top with olive oil and stir until well combined.
Slice the tomatoes horizontally then re-stack layering with pieces of torn buffalo mozzarella and individual basil leaves.
Serve with freshly ground sea salt and drizzled with olive oil.
*If you can't source buffalo mozzarella you can use bocconcini