The gorgeous tomatoes in this Caprese Salad Tomatoes platter came from the prolific garden of a nearby friend. She walked into church last Sunday bearing this platter of beauties and it nearly took my breath away. (And I was not the only one.) If you’re a tomato lover, there’s nothing more appetizing than freshly-picked tomatoes straight from the garden.
In northern New England, we start harvesting our tomatoes at the beginning of August. So the season is short, and that’s why even though it’s September, we’re still enjoying garden tomatoes. Ooing and ahhing over them. You see, it won’t be long and the frost will arrive, and that’ll be THE END of our season. But ’til then, we’re gonna enjoy every sweet and juicy tomato we can.
I learned an interesting and useful tip online a few years ago. When frost is predicted, pick the remaining green tomatoes off the vine. Wrap them individually in newspaper and store all together in a dark sealed place, like a cooler. Check on them every day or so and replace the newspaper wrappings which will become soggy over time. The science behind it is the tomatoes give off some kind of a gas that helps them ripen in the darkness! Isn’t that cool? I’ve done it several times now and we’ve had garden tomatoes all the way into November using this method. The trick is you can’t just leave ’em. You’ve got to faithfully check on them daily or every other day, change out the damp, soggy newspaper and use the tomatoes as they ripen. A few rotten ones in the bunch can ruin the whole batch.
So these Caprese Salad Tomatoes are spectacular and easy to make. The tomatoes used for this gorgeous platter are Orange Wellington, Opalka, and Yellow Pear. But just find the prettiest, ripe tomatoes you can in your garden or at the farmer’s market. It’s nice to use a mix of bright colors. Then slice ’em and layer with fresh Galbani mozzarella cheese slices. Tuck in basil leaves. Drizzle with cold-pressed olive oil. (Or balsamic vinegar.) Sprinkle with sea salt and freshly ground pepper. A simple dressing really lets the true tomato flavors shine through. Now grab a fork and go to town. Nothing better than a platter of sweet sun-ripened garden tomatoes with fresh mozzarella and basil. Makes a great salad or side dish.
Caprese Salad Tomatoes
Ingredients
- Orange Wellington tomatoes sliced in rounds
- Opalka tomatoes sliced in rounds
- Green Pear tomatoes halved
- fresh basil leaves washed
- Fresh mozzarella cheese sliced in rounds
- Cold-pressed olive oil or balsamic vinegar
- Sea salt and freshly ground pepper
Instructions
- Layer sliced tomatoes and mozzarella.
- Tuck basil leaves in.
- Drizzle with olive oil or balsam vinegar.
- Sprinkle with sea salt and freshly ground pepper
Caprese Salad Tomatoes
Ali @ Home & Plate says
There is nothing better than fresh grown garden tomatoes with mozzarella. Yum Yum.
Anna | ANNAdventure says
I LOOOOOOOVE fresh tomatoes! Great tip on the newspaper. I have also tried it with a brown paper bag and an apple. It has worked really well. Caprese is also my favorite!!!
Catherine says
Dear Allie, what a wonderful tip!! I must try that next year…hopefully my garden will be a bit more successful. I love caprese salad…it is a summertime favorite. I could easily make a meal of this fresh platter with some seasoned oil and Italian bread. Delicious! xo, Catherine
Arman @ thebigmansworld says
Still harvesting it? Gotta make the most of it! This salad looks amazing!
Kristen @A Mind Full Mom says
Allie, this may be worth the 2 day drive to your house to get these tomatoes–they look incredible. Do you ship? 😉
lindsay Cotter says
haha, well pick me up on the way! I’m in awe!
Allie says
I’ll add the leaf to the dining room table! 🙂
Anu-My Ginger Garlic Kitchen says
What an awesome trip my friend. I so love caprese salad, and this one here looks super stunning and super yummy. That newspaper tip is great. 🙂
nancy mcmahan says
Tomatoes are great for any meal. This is a must try. Thank you for the tip to extend the tomato eating season.
Karla @SmallTownRambler says
This salad looks so yummy! Thanks so much for the tip for the green tomatoes! I will have to try that.
Eva says
Tu a la chance d’avoir une voisine si généreuse et tu as raison, rien de mieux que les tomates de son propre jardin! Cette salade est fantastique!
Denise Q. says
Now I know what’s for dinner tonight! My neighbor gave me a big beautiful tomato and my basil is still going strong. Is it dinner time yet?
Allie says
I don’t know D. What time do you have dinner? Let me know and I’ll be there. xo
Tracy says
What a beautiful looking salad Allie! Great for a party. Thanks for the newspaper tip. I know I’ll have quite a few green ones left on the vine when the frost hits.
Barbara Child says
Beautiful looking and wonderful tasting!
Carina says
This looks deilicious! I absolutely love simple recipes like this. So elegant, healthy, and fun to eat! Xo
Karen @ On the Banks of Salt Creek says
Look yummy!
I love tomatoes and mozzarella. Unfortunately my tomatoes bombed this year (never happened before….very sad) I have just a few plants giving me some ripe ones. I’m using them in everything I can.
Enjoy the day,
Karen
Aimee @ ShugarySweets says
What a beautiful display of tomatoes. And caprese salad is just the best 🙂
Shashi at RunninSrilankan says
Allie – WOW – what a beauty this platter is! I cannot stop starring at the colorful tomatoes – this is almost too pretty to eat! Almost!
I need to try your Newspaper tip – I just leave mine on the counter and they ripen eventually, but it takes a while and when they do ripen, if I don’t use them pronto, they wither – thanks so much!
Lisa @ Panning The Globe says
You’re tempting me with this gorgeous recipe! Now I’ve got to go out and buy some heirlooms and make this for dinner tonight. 🙂
Jessica says
Allie, your plating is so pretty! I could eat tomatoes and mozzarella and fresh basil every single day. And you can’t beat tomatoes from a friend’s garden!
Aunt Pinkie says
Recipe looks SOOO good! Thanks, too, for the tip about keeping tomatoes late into the fall!