Name: Ultimate Caprese Salad
Yield: 4 servings
Ingredients: 1 pint mixed cherry tomatoes, preferably heirloom, halved; 7 tablespoons (or more) extra-virgin olive oil, divided; Flaky sea salt; 2 pounds mixed medium and large tomatoes, preferably heirloom, cut into thin slices and/or wedges; 8 ounces buffalo mozzarella or mozzarella, room temperature, torn into pieces; Coarsely ground black pepper; Small basil leaves and toasted country bread (for serving)

Tomatoes mozzarella and basil on a white serving plate.

Photo by Laura Murray

Real talk: This is a dish to make when the tomatoes are peaking—at the farmers’ market, you should be able to smell them before you see them.

Recipe notes

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