Tomato season only comes around once a year. We treat it like a holiday.

There's a two-month window where farmers markets fill up with fresh heirloom tomatoes in every color like an artist’s palette. Deep purple, streaky green, sunset orange, that classic, bright red. It’s like they were grown specifically to prove a point, and the point is that they taste really, really good. 

Miss this window and you're stuck with the sad, mealy, out-of-season stuff until next July. So when the good tomatoes show up, you shouldn’t cook them into oblivion. We suggest you barely touch them. Showcase their flavor with the same artistry as their colorful display. 

That's our whole philosophy behind this caprese salad. Let the tomato be the star. Everything else is a supporting cast member. Yes, even our cheese.

This version swaps in Darë Herbed Goat for the usual fresh mozzarella, and it holds its own. Tangy, herby, a little crumbly at the edges, it plays off the sweetness of a ripe tomato instead of just sitting on top of it. It knows it’s part to play.

Why we love this salad

Caprese is the easiest test of ingredient quality there is. No sauce, no marinade, and nowhere to hide.

Luckily, our Herbed Goat doesn't need to hide anything. It's already got fresh herbs worked into the cheese itself, so you get flavor in every bite instead of just where the basil happens to land. Slice it thin, lay it next to a tomato, and you've basically done the hard part of the recipe already.

Lemon zest is the twist most caprese recipes skip. It brightens the whole plate without adding liquid, which matters when your tomatoes are already juicy enough to make a mess. A finishing sprinkle of salt and pepper is the only other thing this dish asks for.

Why this recipe works

Good caprese comes down to three things: ripe tomatoes, good cheese, and restraint.

Most of the "work" here is slicing. There's no dressing to whisk, no marinating time, no oven involved. You cut the tomatoes, cut the cheese, and layer them so the colors and textures show off a little. The basil goes on last so it stays bright green instead of wilting into the plate.

Herbed Goat replaces the usual olive oil drizzle that mozzarella caprese leans on. The cheese is already rich enough that you don't need it. One less step, one less ingredient. Same amount of flavor.

The magic ingredients

Herbed Goat

The whole salad hinges on this one. Our Herbed Goat brings tang, herb flavor, and just enough crumble to feel like the real thing sitting next to your tomatoes. Plus, it adds a probiotic power up.

Heirloom tomatoes

Different colors aren't just for looks. Heirlooms vary in sweetness and acidity by variety, so mixing a few gives the salad more range than one tomato alone ever could. Another plus, adding multiple varieties does look really cool. 

Fresh basil

Ribboned for the big leaves, left whole for the small ones. Dried basil has no business anywhere near this dish. It’s like basil and tomato agreed to be in season at the same time. Take advantage of that!

Lemon zest

A little citrus oil over the top wakes up the tomatoes without watering anything down.

Darë's tips for the best caprese salad

Salt your tomatoes right before serving

Salt pulls moisture out of tomatoes fast. Season them too early and you'll end up with a puddle on the plate instead of a salad.

Slice the cheese thin

Herbed Goat has more bite than mozzarella, so a thin slice lets it complement the tomato instead of overpowering it.

Match tomato slices to cheese slices

Cut both to roughly the same thickness and count. It keeps every bite balanced instead of all cheese or all tomato.

Use tomatoes at room temperature

Cold tomatoes taste like less. Pull them out of the fridge (or better, don't refrigerate them at all) an hour before you build the salad.

Get creative

This salad is basically a template once you've got the method down.

Swap the basil for fresh mint or oregano if that's what's thriving in your garden. Add a handful of cracked pistachios for crunch. Drizzle with a little balsamic reduction if you want more acidity than the lemon zest gives you. Layer it over toasted sourdough for an open-faced sandwich instead of a salad. Skewer smaller tomato and cheese pieces for a caprese-on-a-stick appetizer at your next cookout.

Want something different? Swap the Herbed Goat for our Roasted Garlic for a fresh, marinara styled version.

Perfect for

• Backyard cookouts and porch dinners
• A no-cook side when it's too hot to turn on the oven
• Potlucks where you want something that looks fancier than it was
• Using up a tomato haul before it goes soft
• Anywhere you'd normally reach for a caprese with dairy mozzarella

Common questions

Can I make this ahead of time?

Slice everything up to a few hours ahead and store separately in the fridge, then assemble right before serving. Fully assembled, it's best eaten within an hour or two.

What tomatoes work best?

Heirlooms are ideal for color and flavor variety, but any ripe, in-season tomato works. Skip anything picked green and gassed to "ripen."

Is this recipe gluten-free?

Yes, every ingredient here is naturally gluten-free.

Can I use dried basil instead of fresh?

You can in a pinch, but you'll lose the color and the fresh, peppery bite that makes caprese taste like caprese. Fresh is worth it here.

Ingredients

• 6 oz Herbed Goat
• 3 large heirloom tomatoes, different colors
• 2 to 3 sprigs fresh basil
• Zest of 1 lemon
• Salt and pepper, to taste

Directions

Slice the tomatoes.

Cut each tomato into 4 to 6 large slices.

Slice the cheese.

Cut the Herbed Goat thin, aiming for the same number of pieces as tomato slices.

Layer the plate.

Lay the tomato slices on a serving plate and top each one with a piece of cheese.

Add the basil.

Cut larger basil leaves into thin ribbons, leave small leaves whole, and scatter both over the top.

Finishing touches.

Zest the lemon over the whole plate, then season generously with salt and pepper.

Storage

This one doesn't love the fridge. Once assembled, eat it within a couple hours for the best texture. If you've got leftovers, store tomatoes and cheese separately in airtight containers for up to 2 days, and hold off on adding fresh basil and lemon zest until you're ready to eat again.