Caprese Salad

By Judy Delperdang
With Farmers Market week just behind us, the Clear Lake Farmers Market is hitting its stride.
And if you’re a produce person, you’re in luck. So many things are in season now – beans, zucchini, cucumbers, carrots, onions, sweet corn and more. There’s nothing better than garden-fresh produce.
Cherry tomatoes are my favorite. And tomatoes are so good for you, no matter what variety you prefer.
A 5-ounce serving packs a punch, with 25 percent of the RDA of vitamin A, 32 percent of vitamin C, 15 percent of vitamin K, 10 percent of potassium, 8 percent of manganese, and 6 percent of B6 and B9. They contain smaller amounts of other vitamins and minerals, including other B-complex
vitamins, calcium, copper, iron, magnesium, phosphorus and zinc, with less than 27 calories and 6 carbs per serving.
Antioxidants like lycopene are higher in cooked tomatoes, but the fruit has many benefits whether cooked or raw.
According to, tomatoes help lower cholesterol and
triglyceride levels, promote weight loss, reduce the risk of cancer, and reduce inflammation. They can also increase the production of serotonin, which helps regulate mood, pain management and digestion.
For this Caprese salad recipe from Cookie and Kate, I used cherry
tomatoes, fresh mozzarella from Lost Lake Farms (at the market once a month), and paired it with Steve’s Sweet Corn. Visit us at the Surf Ballroom parking lot, 9 am to noon Saturdays, at and on Facebook.
Heirloom Caprese Salad
2 pounds ripe tomatoes
8-ounce ball of fresh mozzarella
Fresh basil leaves (handful)
3 tablespoons extra-virgin olive oil
½ teaspoon flaky sea salt
Freshly ground black pepper
With a serrated knife, cut the tomatoes into ¼″ thick slices. Arrange on large serving platter, overlapping edges. Cut mozzarella into ¼″ slices, and tuck around tomatoes. Sprinkle basil over the salad, drizzle with olive oil and sprinkle generously with salt and pepper. For best flavor, let rest for 30 minutes. Refrigerate leftovers up to 3 days.


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