Heirloom Tomato Caprese Salad Recipes

Steps:

• Preheat the oven to 275 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
• Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

Steps:

• On serving platter, arrange cheese and tomatoes. Drizzle with vinegar and oil; sprinkle with salt and pepper. Sprinkle with basil. Serve immediately.

Steps:

• Slice the tomatoes and mozzarella into 1/4-inch-thick slices.
• Prepare a grill for cooking over medium heat. Drizzle the tomato and mozzarella with olive oil and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the tomato, flipping once, for a couple of minutes on each side.
• Whisk together the vinegar, sugar and honey in a small bowl until well combined. Sprinkle with salt and pepper to taste.
• Layer the salad by alternating tomato, basil and mozzarella. Drizzle with the balsamic mixture and serve.

Steps:

• Slice the tomatoes into 1/2-inch thick slices. Generously season the tomato slices with salt. Arrange the tomato slices on a platter, overlapping slightly. Add the Burrata on top and garnish with torn basil leaves. Drizzle with olive oil and season with salt and pepper.