While this probably can’t even qualify for a recipe as such, as it simply involves mainly slicing the tomatoes, I still think it’s worth posting it – only if for the beauty of our heirloom tomatoes.
Also, a little bit of dressing preparation, which is truly the easiest thing to do, whichever of the suggestions you’d go for – the simple olive oil & balsamico or the pesto one.
They both elevate the taste of these tomatoes and both work really well.

When we noticed seeds of beautiful heirloom varieties such as Green Copia or Mushroom Basket available to buy online, we decided to give them a try.

They went well with our usual cherry and cherry plum Lantern tomatoes, favourite Costoluto Fiorentino and Black Russians.

This year’s abundance, made us being a bit more inventive about using them all up.

We had quite a glut, and almost all ripening around the same time, with the difference of just a few weeks – so we ate some fresh, we cooked with some and even preserved some.

They all tasted lovely, full of flavour, and though the larger beefy varieties perhaps are better used for hot meals, being meatier and chunky enough to take the heat and make splendid sauces and stews, they all can be used for a simple salad. So no matter what your personal favourite, it is more about the basic combination of sweetness and tanginess of your tomatoes with the mild and pleasant creamy texture of the mozzarella cheese, topped with the slightly tangy oil & balsamico dressing.

And for me, personally, the colours on the plate lift this otherwise ultra basic dish to another level – which can visually impress your guests, too, if you serve it, let’s say, on a summer’s day as a side to a BBQ meats if not using mozzarella.

Wash them well, then slice them thinly, arrange on the platter. Dress both the tomatoes and mozzarella with a dressing.

For the Caprese version, you may want to slice the cheese, or simply tear it up and scatter over the tomatoes, together with fresh basil leaves. There, the perfect dressing would be good quality virgin olive oil, balsamic vinegar and a pinch of salt – you don’t need more.