Whether picked from your garden or a farmers market bin, Utah’s vine-ripened tomatoes are now at their peak. And while there are countless ways to celebrate them this season, for us, caprese tops the list. These easy-to-make caprese variations of this classic salad will let you serve and savor it your way. 

Photo by Adam Finkle

WHAT YOU NEED:
Sliced hothouse tomatoes +
Basil leaves / Olive Oil / Burrata

HOW TO PREPARE:
Slice tomatoes and arrange on a plate. Carefully cut burrata into slices or wedges, being sure to get shell and filling, and place on plate. Garnish with fresh, washed basil and drizzle with olive oil. 

Caprese Variations
Photo by Adam Finkle

WHAT YOU NEED:
Grape tomatoes +
Bocconcini / Olives / Arugula  
Balsamic vinegar / Olive Oil

HOW TO PREPARE:
Place equal amounts of grape tomatoes, pitted kalamata olives and bocconcini in a bowl. Drizzle with balsamic vinegar and olive oil, and toss gently.

Caprese Variations
Photo by Adam Finkle

WHAT YOU NEED:
Half a yellow tomato +
Goat cheese / Prepared Pesto

HOW TO PREPARE:
Cut tomato in half. Cut a tiny slice from the bottom so tomato sits securely on a plate. Using a small oiled ice cream disher, scoop goat cheese onto tomato. Crisscross with pesto drizzle.


Refreshing Caprese is best served poolside, see our other pool day essentials here!