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Recipes

Caprese Salad

Contributed by Ala Mj Mojer

Ingredients

  • Bartlett’s Farm Tomatoes, sliced to about ½” thick
  • Romaine leaves
  • A generous crumble of Bayley Hazen Blue…oh, the textures!
  • Olive oil
  • Coastal seasonings tuscan salt (a blend of sea salt, garlic, tomato, lemon peel and rosemary)

Instructions

Ah, traditions. We hear a lot about them on the farm, and are very happily part of many family’s summer traditions. From corn to tomatoes to chicken salad and everything in between, we are fortunate to be at the table for many summer suppers and beach picnics.

Now that our Farm Grown tomatoes are picked daily, and Dave’s Organic Basil is here, a traditional Caprese Salad seems just the thing…Farm Tomatoes, Maplebrook Mozzarella...and it is. But new traditions are good, too.

We have some incredible new cheeses in the market; all from New England. My current favorite (and keep in mind, this changes daily!) is the Jasper Hill Bayley Hazen Blue. It’s a natural rinded blue cheese, made with raw milk. It’s tangy, but mild and full of flavor. 

  1. Bartlett’s Farm Tomatoes, sliced to about ½” thick, Romaine Leaves, a generous crumble of Bayley Hazen Blue…oh, the textures!
  2. Drizzle with Olive Oil and sprinkle with Coastal Seasonings Tuscan Salt (a blend of sea salt, garlic, tomato, lemon peel and rosemary)

Enjoy!

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