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It’s summer, and that means we have only one thing on our minds: tomatoes. Summer is the best time of year for tomatoes, and even the ones you get at the grocery store taste sweeter and more complex when they’re actually in season – go figure. One of the best ways to enjoy the simple beauty of summer tomatoes is in a caprese salad, but what if you’ve already eaten too many capreses this summer or, worse, can’t get your hands on a very good fresh mozzarella? Leave it to Martha Stewart,
cookbook author, TV host, magazine creator and general #lifegoals inspiration, to find a simple but luxurious solution.
First, let’s think about what fresh mozzarella adds to a caprese salad. It’s meant to give a creamy base note to the flavors of the salad and add the lushness of the dairy to help tame the acidity and sweetness of the tomatoes. If you don’t have good mozzarella, the balance of the dish is shaken. Stewart’s solution? Cream!
Although you’re used to making whipped cream all summer to accompany strawberries, fruit desserts and sundaes, Stewart’s recipe ingeniously calls for lightly whipped unsweetened cream in place of mozzarella. in this heirloom tomato salad. The thick, rich and airy cream adds a whole new textural element to the dish, while maintaining balance with its creamy texture. The key is not to over-whip – you always want the texture to be a bit loose, so that the dollops of cream coat the tomatoes rather than crown them. It’s unexpected, but it makes this caprese salad even more luxurious than the traditional recipe.
You will need basil and extra virgin olive oil to complete the dish, and a pinch of flaky sea salt
finishing is never a bad idea. Be sure to get out the right olive oil for this recipe.
Serve this salad as is for lunch on the warmer days of the year, as a side to your favorite grilled meats, or with toasted bread as an appetizer at your next dinner party. Your guests will be amazed by the elegant simplicity of this salad recipe and you’ll know you made Martha proud.
Looking for more summer recipes? Giada De Laurentiis has plenty:
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