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Heirloom Tomato Caprese Salad with English Cucumber

Nothing says Italy quite like the flavor combinations of tomato, basil, and Mozzarella; add fresh cucumber and drizzle with balsamic vinegar for extra intensity.


4 large heirloom tomatoes, 1/4” slices

1 English cucumber, 1/8” slices

3 Tbsp. extra virgin olive oil

4 Tbsp. chopped Markon First Crop Chives

2 Tbsp. Markon First Crop Basil, chiffonade

2 medium shallots, minced

4 oz. fresh mozzarella, small dice

1/4 cup aged balsamic vinegar

8 slices baguette bread (brushed with oil, seasoned with salt and pepper, toasted)

Salt and pepper


Place tomatoes, mozzarella, cucumber, shallots, and olive oil in a small bowl; toss. Season with salt and pepper. Marinate for 20 minutes.

Place one quarter of the marinated mixture in the center of a medium salad plate, then top with chives and basil. Immediately before serving, drizzle balsamic vinegar over the salad. Garnish with two toast points. Serve.