The City Magazine Since 1975

Hasselback Caprese

July 2019
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For the Basil Vinaigrette:

3 Tbs. Worcestershire sauce
2 Tbs. sherry vinegar
1½ Tbs. Dijon mustard
1 Tbs. fresh lemon juice
1 tsp. Tabasco sauce
3/4 Tbs. chopped shallot
1 tsp. chopped garlic
1/4 cup roughly chopped basil
3/4 cup vegetable oil
1/4 tsp. celery salt

For the Tomatoes:

4 ripe but firm medium farmers market tomatoes, about 4 oz. each
1 (8 oz.) ball fresh mozzarella
Sea salt and freshly ground black pepper
20 basil leaves


For the Basil Vinaigrette:

Combine the Worcestershire, sherry vinegar, mustard, lemon juice, Tabasco, shallot, garlic, and basil in a blender and puree until smooth. With the blender running on low speed, slowly drizzle in the vegetable oil. Add the celery salt, cover, and refrigerate. You will have some vinaigrette left over, but you can refrigerate it for up to two days. Bring to room temperature and whisk to emulsify before using.

For the Tomatoes:

Core the tomatoes. Cut a thin slice off the core end of each tomato so that it will sit flat. Using a sharp knife, cut five slices about 1/3-inch thick across each tomato. Cut deeply but not all the way to the bottom. Set aside.

Halve the mozzarella ball. Cut each half into 10 thin slices about 1/4-inch thick and season lightly with salt and pepper. Season the inside of the tomato slices with salt and pepper. Gently insert a slice of mozzarella and a leaf of basil in between each cut in the tomato, exposing them slightly. Place a spoonful of the vinaigrette on each plate. Place the tomatoes on top and serve.