August in California is the height of tomato season and a slice of ripe tomato is perfectly elevated with our Balinese Truffle Salt. We took that idea one step down the road and put together this simple recipe for a fantastic caprese salad.
Ingredients:
For the pesto:
2 c basil
3 T Parmesan cheese, grated
2 T pine nuts, toasted
1 T red wine vinegar
½ c extra virgin olive oil
Balinese Truffle Salt
4 ea large, ripe heirloom tomatoes
½ pt cherry tomatoes
2 ea mozzarella
Basil leaves, for garnish
Extra virgin olive oil
Black pepper
Balinese Truffle Salt
To make the pesto, first place the basil, Parmesan, pine nuts, and red wine vinegar in a food processor. Blend ingredients together and emulsify in the olive oil. Season to taste with Balinese Truffle Salt.
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Slice the heirloom tomatoes into rounds and cut the cherry tomatoes in half.
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Slice the mozzarella into rounds as well.
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Plate the caprese by starting with a slice of heirloom tomato and topping it with the mozzarella; repeat until it looks just right.
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Place the halved cherry tomatoes along the salad.
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Dress the salad with the pesto.
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Garnish the salad with basil leaves, an extra drizzle of olive oil, a couple cracks of black pepper, and a sprinkle of Balinese Truffle Salt.
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Enjoy an elevated version of the classic caprese!