Unlike most foods, when I think of caprese salad, I think of the colors before the flavors. That simple flourish of red, white and green, a little drizzle of golden olive oil and a dark streak of balsamic vinegar.
Few dishes are so simple yet so satisfyingly delicious. It’s so simple and has truly taken hold here in America, where a platter of sliced tomatoes, fresh basil and mozzarella is now pretty common at our dinner parties and summer cookouts.
So for all you caprese lovers out there, I’ve got some great news. We’ve got the perfect cheese to go along with our abundance of super-ripe tomatoes and fresh basil: BelGioioso Fresh Mozzarella.
It’s on our Big Board Buys today through next week only at just $1.98 for an 8-oz. tub.
Of course, there’s more to the mozzarella world than original caprese salad, so here’s a few other ideas for those fresh, creamy chunks of cheese.
Go a Little Crazy on Your Caprese
Farro Caprese Salad:
I’ve been really digging farro lately. I can’t stop throwing it into every summer salad I make.
It’s just so nutty, chewy and filling and really pairs nicely with the heirloom tomatoes and diced mozzarella in this recipe.
Almost Everything Avocado Caprese Salad:
This recipe calls for the cute little “cherry-size” mozzarella balls, also called ciliegine. But other sizes of fresh mozzarella work fine, too, and this recipe is jam-packed with flavor. If you’ve never tried Our Own Almost Everything spice from our Bulk Foods, you’re in for a treat. I’ve caught Nita, our Bulk Foods Specialist, literally carrying it around with her in her bag!
Pasta Salad with Roasted Tomatoes and Fresh Mozzarella:
Simple, straight-forward and super tasty. There are a million versions of this basic salad out there and this is our take. Feel free to try it and let it inspire you to create your own!
Send us pictures if you make any of these and maybe we can post it on our social media (attach to an email to email@example.com)!
Refreshing Spanish-Style Gazpacho to Go!
Ridiculously light and refreshing, gazpacho is the summer treat that eats like a soup but is healthy like a salad. You literally can’t lose. It’s available right now in our Delis for the summer (because the good weather is NOT over yet!!). It’s all about the fresh, raw veggies with gazpacho: think fresh tomatoes, cucumbers, sweet bell peppers and more. We’ve been crafting and tweaking our recipe for years to give you our best version of this Spanish-style flavor — on the go!
That’s right. Prepping a fresh batch of gazpacho requires a good-size blender and lots of clean up, but we’ll handle all that. All you have to do is grab a cup of goodness and enjoy a healthy lunch.
We’re really proud of our gazpacho and we’d put it up against just about any other cold soup you’ll find in a restaurant in the area. It’s that good.
Each cup is also packed with croutons made for us by An Xuyen Bakery, an artisan bakery on the southside of Seattle. We developed the recipe for the croutons, too! They add the perfect touch of crunch and salt to balance the refreshing elegance of the soup.
Because Gazpacho is filled with so many fresh, seasonal veggies, it’s really a summer-only treat at Town & Country Markets. So get a taste of this Spanish-style delight while you can!
Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.
BelGioioso Burrata – I know I’ve said it before but, honestly, it’s heirloom tomato time, and if you really want to level up your caprese salad, you need to toss in some fresh burrata cheese.
Burrata is not mozzarella but it’s made with mozzarella that’s been formed into a pouch and filled with soft, stringy curd and cream. Burrata literally translates to “buttered” because it’s We carry Belgioioso brand and I absolutely love it. (Yes, Chris talked a lot above about Belgioioso’s fresh mozzarella, which is fabulous – this is another great product by the same people).
Why do I love this? Its milky freshness reminds me of farm-fresh milk from my grandmother’s small farm. This hand-stretched fresh mozzarella isn’t too salty and it’s wrapped around bits of fresh mozzarella pieces soaked in heavy cream. Made in Wisconsin using milk from local dairy farmers, burrata doesn’t have a long shelf life. Buy some today, float it in a bowl of your most elegant tomato sauce, drizzle with a rich balsamic vinegar, and enjoy a chilled meal on a beautiful summer evening.
Or do like I do and just grab a fork and dig in.
Chris Allen is a copywriter and assistant marketer with Town & Country Markets. He’s a former contributing editor, radio anchor and producer, and an Air Force veteran. He’s also mastered the art of chopping red onions with one hand while sipping a dry Tempranillo in the other.