Equipment
Ingredients
Salad Base
- 400 g ripe mixed heirloom tomatoes, room temperature, cut into wedges or thick slices
- 200 g fresh mozzarella, room temperature, torn into bite-sized pieces
Dressings and Garnishes
- 50 g black olive tapenade, store-bought or homemade
- 30 ml extra virgin olive oil, high quality
- 2 g flaky sea salt
- 1 g black pepper, freshly cracked
- 10 g fresh basil leaves, torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 250 kcal
- Protein
- 12 g
- Carbohydrates
- 6 g
- Fat
- 20 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 534 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 40 mg
- Potassium
- 287 mg
- Calcium
- 279 mg
- Iron
- 1.4 mg
- Magnesium
- 24 mg
- Phosphorus
- 203 mg
- Zinc
- 1.7 mg
- Vitamin A
- 98 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.14 mg
- Niacin
- 0.1 mg
- Folate
- 5 mcg
- Water
- 37 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Core and slice the heirloom tomatoes into wedges or thick slabs, depending on their size. Place them on the cutting board and sprinkle lightly with the flaky sea salt. Let them rest for 5 minutes to draw out excess moisture and concentrate their flavor.
Arrange the salted tomatoes in an overlapping pattern on a large serving platter.
Tear the fresh mozzarella into bite-sized rustic pieces and nestle them evenly among the arranged tomatoes.
Using a small spoon, drop dollops of the black olive tapenade evenly over the tomatoes and mozzarella.
Drizzle the entire platter generously with extra virgin olive oil. Garnish with freshly cracked black pepper and torn fresh basil leaves. Serve immediately while the ingredients are at room temperature.
Chef's Notes
- Never refrigerate your tomatoes. Cold temperatures alter the enzymes in tomatoes, turning their texture mealy and severely muting their flavor.
- Tearing mozzarella instead of cutting it creates irregular, craggy edges that beautifully catch and hold the olive oil and tapenade.
- Because this recipe has so few ingredients, the quality of your extra virgin olive oil and tomatoes dictates the success of the dish. Use the best you can find.
- A serrated knife is the best tool for slicing tomatoes cleanly without crushing their delicate flesh, especially if your chef knife isn't perfectly sharp.
Storage
Refrigerator: 24 hours — Best eaten fresh; tomatoes will become mealy and release excess water if stored in the refrigerator for long periods.
Troubleshooting
Salad is overly watery pooling at the bottom of the platter
Cause: Tomatoes released too much juice after assembling
Fix: Carefully tilt the platter over a sink or bowl and drain the excess liquid before serving
Prevention: Allow tomatoes to drain on a paper towel after the initial salting step before plating
Salad is too salty
Cause: Combined saltiness of the tapenade and the flaky salt was too high
Fix: Add a drizzle of balsamic glaze or a squeeze of lemon juice to balance the saltiness with acid and sweetness
Prevention: Taste the tapenade first; if it is heavily salted, reduce or omit the flaky sea salt on the tomatoes
Cultural Context
This dish is a robust variation of the classic Caprese salad, which famously hails from the island of Capri in the Campania region of Italy. The addition of tapenade, a spread rooted in Mediterranean and Provencal traditions, adds an earthy, briny depth that transforms the gentle summer classic into a punchier, more savory appetizer perfect for al fresco dining.
