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.

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Caprese Salad Tomatoes

Spectacular & easy to make. This platter features Orange Wellington, Opalka, and Yellow Pear tomatoes. Sweet and delicious.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Allie Taylor

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

The post Caprese Salad Tomatoes appeared first on Through Her Looking Glass.

Nothing more satisfying than Caprese Salad with sweet, ripe garden tomatoes in summertime. Except maybe these flavorful Caprese Mini Kabobs!

So quick and easy to make, these kabobs are a great accompaniment to burgers off the grill. Equally at home on a fancy luncheon buffet. Portable and self-contained for picnics, cookouts and barbecues. Perfect side or appetizer.

What is it about “mini” that’s so fun to eat? Love popping these little Angel Sweet tomatoes in my mouth. Tomatoes and marinated hand-tossed fresh mozzarella balls. The just-picked basil layers between, adding sweet and savory, pungent and peppery. The fragrance of the basil is intoxicating. Caprese Mini Kabobs are a real treat, one of the easiest, most colorful appetizers you’ll ever make.

You’ll need just three ingredients: grape or angel sweet tomatoes, marinated fresh mozzarella balls and fresh basil leaves. Also wooden skewers and about ten minutes. (Got ten minutes?)

So how exactly do you eat Caprese Mini Kabobs?

Ha. Clearly I am not the person to ask. After taking pictures of these little beauties I started snacking away writing this post. Twice I’ve stopped to wipe down my screen. Because these ripe little tomatoes are just bursting sweetness and flavor. (Read: juice!) However you eat them, you won’t be disappointed with these yummy little Caprese Mini Kabobs!

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Caprese Mini Kabobs

Quick, sweet and colorful appetizer with fresh picked ingredients from the garden.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 20

Author Allie Taylor

Ingredients

• 12 ounce package marinated fresh mozzarella balls (small)
• 1 pint angel sweet or grape tomatoes washed
• 40 basil leaves washed
• 20, 6 " wooden skewers

Instructions

• Push tomatoes, mozzarella balls and basil leaves (folded in half) onto wooden skewers.
• I used 2 tomatoes, 2 basil leaves and 1 mozzarella ball for each skewer.
• In this order: tomato, basil,mozzarella, basil, tomato.
• (Or arrange how you like)
• Serve immediately.

Caprese Mini Kabobs

The post Caprese Mini Kabobs appeared first on Through Her Looking Glass.