This sensational acccordian-fanned Caprese alla Sorrentina was inspired by a dish that I enjoyed at Ristorante Giardino in Niagara-on-the-Lake. Styled on the traditional presentation technique used for making Hasselback Potatoes, this beautifully presented Caprese Salad is served as a whole beefsteak tomato, fanned open with ripe and creamy fior di latte mozzarella, garnished with basil pesto, balsamic vinegar, mixed olives nestled on a bed of arugula and topped with baby sprouts. Simple, healthy and delicious, this is a gorgeous summer salad that makes a stunning appetizer or light summer entrée.
Acccordian-Fanned Caprese alla Sorrentina
4 ripe hot house tomatoes
4 fior di latte mozzarella or Mozzarella di Bufala (same size as tomato), sliced
1/4 cup basil pesto
Balsamic vinegar or glaze, for garnish
4 cups of arugula or mixed greens
12 sun-dried black olives
2 cups microgreens
Make a series of 1/4-inch thick slices into each tomato, making sure not to cut through to the other side. Fan out the tomatoes, and insert a slice of fresh buffalo mozzarella between each slice. To serve, place a bed of arugula or mixed greens in the centre of 4 dinner plates and top each of the stuffed tomatoes. Garnish generously with tablespoonfuls of basil pesto and a drizzle of glazed balsamic vinegar over top. Finish with your favourite sea salt, a few sun-dried back olives and crown with a mound of fresh baby micro greens.