Hasselback Caprese
This simple and delicious Hasselback caprese tomato salad is made with juicy summer heirloom tomatoes, fresh mozzarella, and basil, then drizzled with olive oil and balsamic vinegar. Simple, healthy, and delicious.
This caprese salad recipe is perfect for using up the last of the summer tomatoes! I’ve seen a variety of recipes for this hasselback caprese salad on a few different food blogs, and thought it would be fun to prepare, so I surprised my family with this tasty salad. We all thought these simple hassleback caprese tomatoes were delicious, fun to eat, and they paired nicely with some roasted chicken and garlic butter roasted asparagus.
Hasselback Caprese
Ingredients:
- 4 small heirloom tomatoes
- Fresh mozzarella cheese, sliced thinly
- Fresh basil leaves, to taste
- Olive oil, to taste
- Balsamic vinegar, to taste
- Sea salt and freshly cracked black pepper, to taste
How to Make Hasselback Caprese
Slice a thin piece off the stem end of the tomato and discard it. Remove a thin piece of flesh from the long side of the tomato to make it more stable.
Place chopsticks along the sides of the tomato. Using a sharp knife, make 6 wedge slices into the tomato, until the blade of the knife hits the chopsticks.
Lay a small basil leaf on top of each piece of mozzarella cheese.
Gently push the slice of cheese and basil leaf into each crevice cut in the tomato. The cheese should be flush with the top of the tomato. Repeat with the remaining tomatoes, mozzarella, and basil until all four tomatoes have been stuffed.
Sprinkle a few more basil leaves on top of each tomato.
Drizzle with olive oil and balsamic vinegar, and then season with sea salt and freshly cracked black pepper to taste.
Equipment
- Chopsticks or Wooden Skewers
Ingredients
- 4 small heirloom tomatoes
- Fresh mozzarella cheese sliced thinly
- Fresh basil leaves to taste
- Olive oil to taste
- Balsamic vinegar to taste
- Sea salt and freshly cracked black pepper to taste
Instructions
- Slice a thin piece off the stem end of the tomato and discard it. Remove a thin piece of flesh from the long side of the tomato to make it more stable.
- Place chopsticks along the sides of the tomato. Using a sharp knife, make 6 wedge slices into the tomato, until the blade of the knife hits the chopsticks.
- Lay a small basil leaf on top of each piece of mozzarella cheese.
- Gently push the slice of cheese and basil leaf into each crevice cut in the tomato. The cheese should be flush with the top of the tomato. Repeat with the remaining tomatoes, mozzarella, and basil until all four tomatoes have been stuffed.
- Sprinkle a few more basil leaves on top of each tomato.
- Drizzle with olive oil and balsamic vinegar, and then season with sea salt and freshly cracked black pepper to taste.
Such a pretty and delicious appetizer!
Very clever use of the tomatoes. Looks very good.