The simple fresh flavors of Caprese salad make it one of my favorite summer dishes. This time I decided to make it a little different by stuffing fresh mozzarella into hollowed tomatoes. Fresh basil leaves, a pinch of microgreens, and a drizzle of extra virgin olive oil and balsamic vinegar is all this salad needs. Cutting the salad into quarters and watching the wedges fall from the tomato bowls is just more fun. While I was wrapping up the left over stuffed tomato I realized that this would be perfect to pack in a picnic or lunchbox- a compact little salad bundle.
Stuffed Caprese Salad
4 medium-large red tomatoes (they should be regular and round, rather than uneven herilooms)
2 fresh mozzarella cheese balls in water, drained and patted dry
8 fresh basil leaves
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 cup microgreens (optional)
Using a paring knife, cut the top off the tomato, as if you were carving a pumpkin. Scoop out the seeds and inside flesh of the tomatoes with a spoon and discard.
Halve mozzarella balls either crosswise or lengthwise depending on shape of tomatoes, so that mozzarella will fit and fill inside of tomatoes. Slide two bail leaves between each ball of mozzarella and tomato so that the tops of basil just peek out. Drizzle with olive oil and balsamic. Top with microgreens if using. Serve with a knife and fork.