Celebrate Tomato Week with fresh, vibrant recipes, garden tips, and cooking inspiration! From salads to sauces, discover delicious ways to enjoy summer’s best tomatoes. Plus, don’t miss a surprise featured recipe by a chef friend of mine—coming tomorrow!

Let’s kick things off with our favorite Caprese salad recipe! I have to mention, the tomatoes and basil are fresh from our own garden. We have so many beautiful things growing right now, and I’m in food heaven!

Simple Caprese Salad

Ingredients (serves 2–3):

• 3 ripe tomatoes (sliced) in about 1 inch rounds

• 8 oz fresh mozzarella (sliced)

• Fresh basil leaves, washed and removed from stems

• 2–3 tbsp extra virgin olive oil

• 2 tbsp balsamic vinegar (I prefer the thick kind)

• Sea salt & freshly cracked black pepper

Method:

1. Arrange tomato and mozzarella slices on a platter, alternating them.

2. Tuck fresh basil leaves in between slices.

3. Drizzle with olive oil and balsamic.

4. Sprinkle lightly with sea salt and black pepper.

5. Serve immediately! This pairs perfectly with fresh bread! Dip the bread inside and you will thank me later. 

 Tips:

• If you want extra flavor, you can sprinkle a little dried oregano or drizzle with Greek balsamic vinegar. 
• If you want to use burrata cheese, that will make this dish extra creamier. 
• I love serving this salad with a thick balsamic vinegar.
• Best tomatoes to use are the roma, beefsteak, and or heirloom.