This Hasselback Roma Tomato Caprese is an easy, gorgeous and fun way to mix up the presentation of a classic summer salad. A traditional Caprese is a simple mix of ripe tomatoes, fresh mozzarella and fragrant basil leaves, drizzled with a little olive oil and a sprinkle of salt. This is the perfect end of summer dish when tomatoes are at their peak as the simple flavors allow their natural sweetness to shine.
There are so many different riffs on classic Caprese. For this recipe I added a quick and easy balsamic reduction. Balsamic reduction sounds super fancy but it could not get any easier. It’s simply cooking down balsamic vinegar until it becomes slightly syrupy and sweet. That’s it!
The fun is all in the presentation of these simple ingredients. Hasselback is a Swedish cutting method in which potatoes, or in this case tomatoes, are sliced not quite all the way through in thin, even layers, which can be stuffed with all kinds of goodies. This Caprese is a total showstopper when you want to impress your dinner party guests. These perfect little Caprese packages are so beautiful when they’re plated individually or arranged on a platter so guests can easily pick up a one tomato serving.
I highly recommend using bocconcini size fresh mozzarella. These are the smaller balls which are the perfect size for tucking in Roma tomatoes.
A serrated knife is your best friend when cutting tomatoes. You can gently saw through the tender flesh and skin without crushing the tomato to get clean cuts. Slice off a small slither on one side of the tomato to start so that they stand up.
Crusty bread accompaniment is a MUST.Print
A gorgeous presentation of a classic Italian summer salad.
- roma tomatoes
- sliced fresh mozzarella (bocconcini style is the best size)
- fresh basil leaves
- olive oil
- balsamic vinegar (optional)
- flaky sea salt
- Cut a small sliver off of the side of the tomatoes so they stand up on the cutting board.
- Carefully use a serrated knife to cut approximately ¼ inch thick slices about ¾ of the way through each tomato. Be careful not to cut all the way through.
- Slice mozzarella balls into thin slices and nestle with a basil leaf in between each slice of tomato.
- Drizzle with olive oil and sprinkle with salt. Drizzle with balsamic reduction if desired.