Right when tomatoes hit their peak in July, set a few aside for this indulgent twist on the classic Caprese salad. Skip the vinegar and drizzle a few ribbons of our buckwheat honey instead!
Sweet, juicy tomatoes, fresh mozzarella cheese, and zesty fresh basil pair surprisingly well with the dark, malty flavor of the season's last bloom, the buckwheat flower. Grown mostly as a cover crop to regenerate dry soil, buckwheat (with honeybees' help, of course) makes a robust, nutrient-rich honey that has tones of plum and tobacco.
4 large ripe tomatoes (or 1 lb cherry tomatoes)
16 oz fresh mozzarella cheese, sliced into rounds
10-12 fresh basil leaves
2 T raw buckwheat honey
Salt & pepper to taste
Slice the tomatoes into 1/2" rounds (or in half if using cherry tomatoes), and arrange on a plate with basil leaves, alternating one after the other. Drizzle with the buckwheat honey and season with salt and pepper, if desired.