Our two favorite versions of this dish are Mozzarella and Tomato or Watermelon and Feta, but see other ideas below so you can use whatever produce is fresh and in peak season in your local market!
- 1 large ball of mozzarella di bufala or Burrata or feta
- 1 large heirloom tomato or big chunk of watermelon
- Basil leaves
- House Blend, Olio Santo, Basil EVOO or other SH favorite
- La Resdora 3-Year or 6-year Aged Balsamic Vinegar, or Dark Balsamic Vinegar, or Fig Balsamic Vinegar
- Maldon Sea Salt
Slice cheese and tomato or watermelon 1/4” thick with a sharp knife and alternate slices on serving plate. Hand tear the basil—this prevents bruising and releases the naturally occurring oils gently-- and arrange.
Drizzle 2 tablespoons (ish) of the Dark Balsamic, Fig Balsamic or La Resdora, Stonehouse oil-of-choice, and finish with a pinch of Maldon Sea Salt.
- Our particular favorite combo with Burrata and Tomato version is Basil oil and either of the La Resdora balsamic vinegars; with the Watermelon and Feta version, try Basil EVOO oil only (or Persian Lime EVOO if you're feeling adventurous!).
- Try combinations of different fruits and veggies with -or instead of- the tomatoes and watermelon, such as peaches (fresh sliced or grilled), strawberries, figs, cucumbers, sweet peppers, cantaloupe or other melons.
- For individual "mini caprese" salads we love to combine halved sungold cherry tomatoes, strawberries and pitted halved cherries with the same fixings in little bowls! The sweet-savory combination is amazing.