There’s something so satisfying about a well-seasoned tomato. Just a little bit of olive oil, salt and a few drops of vinegar and you take something that is already a perfect combination of sweet, sour and savoury and amplify all of these amazing qualities.
This is a simple preparation in the style of a Caprese, an Italian salad of tomatoes, mozzarella and basil. I love to hate this dish because of how little effort many tourist-trap Italian restaurants put into it (squeeze bottle balsamic reduction be damned).
We’re going to make the best version of this salad that we can by sourcing great ingredients, seasoning things well and serving everything at the right temperature. The optional step of blanching and peeling the tomatoes isn’t necessary but removing the skin from smaller cherry tomatoes is an amazing way of allowing them to hold on to seasoning and become delicate little flavour bombs.
I’ve strayed from convention by opting for a nice piece of burrata, mozzarella’s sexy cousin as well as finishing off the dish with a few parmesan shavings for a little boost of saltiness and umami.