I’ve made a million versions of this but I’ve never blogged about it before. I make a rustic caprese way more often than a picture perfect caprese.

This is perfect for everyone growing their own tomatoes. They’re different sizes, different colors…use that to make a gorgeous rustic caprese! Start by layering the largest tomatoes on the bottom and even add cherry tomato slices on top if you have some.

Here I’ve used two of my all-time favorite varieties: Black Krim Tomatoes and Cherokee Purple Tomatoes from my garden. These are just about the juiciest, most flavorful tomatoes you could possibly grow, but since they’re different sizes, they wouldn’t really work for a traditional American caprese. This is a bit more Italian!

P.S. How fancy is my mom’s basil?! It has a splash of purple! I immediately propagated some for myself. If you know what kind of basil this is, please comment and let me know!

Rustic Caprese

Assorted tomatoes, sliced
Mozzarella slices
Fresh basil, torn
EVOO or garlic olive oil
Balsamic vinegar
Salt, pepper
Fresh basil sprig for garnish

1. Slice tomatoes and arrange on a serving platter with mozzarella slices, layering the tomatoes as you go.
2. Tear basil leaves and scatter around the platter, tucking some in between tomato layers.
3. Drizzle with a good amount of extra virgin olive oil or garlic olive oil and balsamic vinegar. Season with sea salt and black pepper, then add a basil sprig for garnish.

Xoxo,

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