Heirloom Tomato Caprese Salad

Photo: Erin Monett of Ever Images Photography
A wonderfully easy dish to prepare that’s delicious to boot

With the weather getting warmer and warmer, we’re always on the lookout for the perfect summer side. This Heirloom Tomato Caprese Salad from Pure Green Magazine is one of our favourites. Buon appetito!


• mixed organic heirloom tomatoes
• buffalo mozzarella or local, mild milk cheese
• fresh organic basil leaves
• organic olive oil
• lemon
• high quality balsamic vinegar, organic if possible
• coarse organic mineral salt


*Tip: These amounts are approximate. Want more basil? Less lemon? More tomatoes? Have fun with it!

Slice tomatoes and mozzarella fairly thickly. Leave the majority of the basil leaves whole; slice the remainder into a fine chiffonade (shredded herbs).

Place a slice of tomato on the serving plate, then stack a slice of mozzarella and some whole basil leaves on top. Repeat layers 3 times. Assemble stacks on each serving plate.

Drizzle each stack first with a small amount of oil, then a light squeeze of lemon, and finally a bit of balsamic vinegar. Finish with a pinch of salt on each stack and garnish with a smattering of basil chiffonade.

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RECIPE by Jonathan MacKay, PGM Food Editor
PHOTOGRAPHS by Erin Monett of Ever Images Photography

Pure Green Magazine is an independent print publication for a stylish green lifestyle. Lead by founder and editor-in-chief Celine MacKay, the magazine introduces readers to the diversity in the green design and lifestyle market.