One of my favorite salads during tomato season is the caprese salad. I made this salad last night, loaded with fresh tomatoes, cucumber and basil from my garden. If you’ll notice, I have several different varieties of tomatoes in this salad – Gold Medal (an unbelievably delicious large variety), Sweet 100s, Sun Sugar (the sweet tiny orange ones) and Old Brooks.

I added some sliced cucumbers – one of my favorites, Tsuyataro. The skin is so thin that it’s not necessary to peel it, but I thought it would look attractive to partially peel it.

I topped the salad with a yummy burrata from Burrata Alla Panna, which is all natural with no preservatives. It’s my favorite and Whole Foods in the Bay Area usually carries it. Then I finished the salad with my favorite available olive oil, Bariani.  (My favorite olive oil of all time is from Casa Piena, but is not readily available).

In all, this salad takes about 15 minutes to make and can be a meal in itself. It’s a perfect salad to serve to showcase and enjoy your different tomato varieties!