We use young Cherokee Purple heirloom tomatoes here to balance the sweetness of Sun Golds with a little acid and umami depth, but other red cherry tomatoes will work well also. Caprese salad is the perfect keep-it-simple summer recipe, since ripe tomatoes need very little adornment—just a lap of fruity olive oil, a sprinkle of salt and pepper, bright basil, and rich fresh cheese make them sing.
3 cups halved Sun Gold cherry tomatoes
1 cup halved young Cherokee Purple tomatoes
2 tablespoons extra-virgin olive oil
3 ounces small fresh mozzarella balls
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup torn fresh basil
Est. added sugars g
How to Make It
Combine all ingredients except basil in a large bowl; toss gently. Top with basil.