A modern take on the classic Caprese Salad!
Before the ingredients go out of season. My mom recommended I make this recipe and then post it on my blog. Ain’t she a cutie? She found the recipe in the New York Times, which calls for figs instead of apples.
Figs seem to not exist anywhere near me, hence the apple replacement (cough…dates were replacement choice #1 until a certain household member ate all the dates). What’s happening lately: I look at recipes with figs. My mouth waters. I look for the figs, the figs are missing. Someone’s stolen all the figs.
Can we discuss flavors and textures and how they magically combine? The soft and juicy, crunchy and crispy, tangy and sweet, creamy and salty just mmmm together in your mouth.
Tomatoes, fruit, nuts, vinegar, cheese, fantastic. If you feel that treating the tomato slices like a tortilla and folding the pine nuts, blue cheese and apple all up in it like a taco is a good method for consumption, you just go right ahead and do so. I did. Oh please, that’s malarkey, nobody does that!
The original recipe calls for 1 tablespoon of balsamic vinegar which is just not nearly enough for my vinegar-loving taste. So minus the figs, add in the apple, plus two additional tablespoons of balsamic and we have one heirloomy plate of goooood!
I have to give NYT credit – I’d be willing to bet the figs would take this recipe to soaring heights. So if the stolen figs are anywhere close to you, make the recipe with figs; if not, a nice crisp fugi will do ya.
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If you make this Caprese Salad, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Heirloom Tomato Plate with Pine Nuts
- 2 large heirloom tomatoes sliced ¼” thick
- 1 Fuji apple chopped ½-inch chunks
- 2 Tbsp pine nuts toasted
- 1/4 cup blue cheese crumbles
- ¼ cup grapeseed oil or olive oil
- 3 tablespoons balsamic vinegar
- Kosher salt to taste
- Ground black pepper to taste
- 1 pinch dried parsley
Lay the sliced tomatoes on a large serving plate.
Toast the pine nuts in a small skillet over medium high heat until golden brown, about three minutes.
Sprinkle pine nuts on top of the tomato slices along with the hunks of apple and blue cheese crumbles.
In a bowl, whisk together the oil and balsamic vinegar until well combined.
Drizzle the oil/vinegar over the tomato slices (you may have some leftover oil and vinegar, which you can use for salad dressing later).
Sprinkle salt and ground black pepper over the sliced tomatoes to taste and garnish with fresh or dried parsley.
Adapted from a recipe in the New York Times: http://www.nytimes.com/2012/08/08/dining/tomatoes-are-abundant-and-delicious-this-summer-a-good-appetite.html