Growing up and learning to cook in the Philippines meant using only one kind of tomato for things like pairing with Itlog na Maalat (salted egg) or mixing with chopped onions to stuff fish for Inihaw na Bangus (grilled fish). Experiencing the bounty of Northern California Farmer’s Markets was quite the delightful surprise for me as I discovered that there were, indeed, tons of other kinds of tomatoes!

Also, living with my Italian-American partner, Dave, has totally turned me on to using tomatoes for Caprese Salad and eating it with just about everything, from pan-seared salmon dinners to ultra-Pinoy breakfasts involving Jeprox or Danggit (dried fish). Yes, that’s me, crazy for Caprese!

Fortunately, Dave is an excellent gardener, so for the times we can’t get to the Farmer’s Market I can usually count on some vibrant cherry tomatoes and fresh basil from our backyard garden.

I just have to make sure we have some mozzarella stocked in the fridge. The classic Italian dressing is super easy to make and stores well in the fridge (make a good amount, store in a jar, and shake when getting ready to use). I add a little honey to the mix because my Pinoy palate needs that hint of sweetness :-)

Here are three easy ways to bring the joy of Caprese salad into your life–enjoy!

The Classic Caprese:

Cute Caprese Bites:

Tossed Heirloom Caprese:

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