Late Tomato Caprese Salad

Serves 4 · 15 min prep · 5 min cook

Ingredients

• 1.5 lb ripe late-season heirloom or beefsteak tomatoes
• 8 oz fresh mozzarella balls (ciliegine or sliced log)
• 1 large bunch fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp aged balsamic vinegar
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 4 cups baby arugula
• 8 slices crusty baguette slices, toasted

Instructions

1. 1Rinse the tomatoes under cool water and pat them completely dry with a clean kitchen towel so the dressing clings properly.
2. 2Core each tomato and cut into thick ½-inch rounds or rustic wedges, keeping the juicy seed pockets intact for maximum brightness.
3. 3Arrange the arugula in a wide shallow serving platter or divide among four lunch plates to create a peppery bed.
4. 4Nestle the tomato slices over the greens, overlapping slightly so every bite catches both leaf and fruit.
5. 5Tear or slice the fresh mozzarella and tuck pieces between the tomato layers while the cheese is still cool from the fridge.
6. 6Scatter whole basil leaves and a few torn ones across the top so the herb perfume rises as soon as the plate is set down.
7. 7Drizzle the olive oil evenly over tomatoes and cheese, then follow with a thin ribbon of balsamic so the acidity hits the late-season fruit.
8. 8Season generously with flaky sea salt and several grinds of black pepper, tasting a tomato edge to confirm the balance.
9. 9Let the assembled salad sit at room temperature for 5 minutes so the salt draws a little tomato juice into the oil.
10. 10Toast the baguette slices until golden and crisp at the edges, then place two beside each plate for scooping.
11. 11Just before serving, give one final light drizzle of oil if the surface looks dry and add a last basil leaf on top.
12. 12Pack any leftovers in a shallow container with bread separate so the salad stays bright for a next-day desk lunch.