Valentine Heart Caprese

There was something almost rebellious about spending Valentine's Day morning in the kitchen with tomato juice staining my fingers instead of buying heart-shaped chocolates from a store. My kitchen smelled like summer, thanks to fresh basil, while I carefully pressed heart-shaped cutters into mozzarella like a kindergartener too excited about craft time. The first time I served this, my date laughed at how whimsical it looked but then went silent after the first bite of sweet tomato meeting creamy mozzarella.

Last February, I made these for a Galentine's gathering where we sat around in sweatpants and ate heart-shaped everything off paper plates. My friend Sarah, who insists she hates tomatoes, accidentally ate three hearts while talking about her terrible week. Sometimes the most romantic food is just something made with your hands while people you love are nearby.

Ingredients

• 2 medium ripe tomatoes: Pick ones that give slightly when pressed and smell like a garden, they are the backbone of this dish
• 150 g (5 oz) fresh mozzarella cheese: The kind floating in water works best, avoid the pre-shredded stuff completely
• 10 fresh basil leaves: Tear them by hand right before serving to release those oils that make your whole kitchen smell amazing
• 2 tbsp extra virgin olive oil: The good stuff you reserve for drizzling, not the everyday cooking oil
• 1 tbsp balsamic glaze: Adds that sweet-tart finish that ties everything together perfectly
• Sea salt and freshly ground black pepper: Tomatoes need salt to wake up their natural sweetness, do not skip this

Instructions

Slice with confidence:

Cut your tomatoes and mozzarella into rounds about a half-inch thick, keeping them even so the hearts hold their shape nicely

Cut out the hearts:

Press your heart-shaped cutter firmly into the centers, wiggling slightly to release each heart cleanly from the surrounding edges

Arrange your hearts:

Place tomato and mozzarella hearts on your serving platter, alternating them so they create that classic red and white pattern

Tuck in the basil:

Slide fresh basil leaves between the hearts at irregular intervals so they look like little green valentines tucked in

Add the finishing touch:

Drizzle olive oil and balsamic glaze in a back-and-forth motion over everything, letting it pool slightly in the crevices

Season generously:

Finish with sea salt and fresh cracked pepper right before serving, this is what makes the flavors pop

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My mom still tells the story about the time I tried to make heart-shaped everything for Valentine's Day as a teenager and accidentally used a metal cutter on her good wooden cutting board. The heart-shaped salad survived, but the cutting board has never been the same.

Choosing Your Tomatoes

Heirloom tomatoes in different colors make this salad absolutely stunning on the plate. I once used a mix of yellow, red, and purple tomatoes and it looked like a watercolor painting. Regular tomatoes work perfectly fine, but those fancy ones make it feel like you really tried.

The Cookie Cutter Situation

Any small heart-shaped cutter works, even the plastic ones from dollar stores. The key is pressing straight down and giving it a little twist to help separate the heart from the rest of the slice. Mine from the baking drawer have seen many Valentine's Days and still work like charm.

Making It Your Own

Sometimes I add a handful of arugula underneath everything for a peppery bite that cuts through the rich cheese. You could also drizzle some pesto instead of plain olive oil if you really love that basil flavor. The heart shapes stay cute no matter what you do with them.

• Serve with crusty bread to soak up all those flavorful juices at the bottom
• Make extra hearts than you think you need because people will keep grabbing them
• This works for any romantic occasion, not just Valentine's Day

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Simple food made with care is sometimes the most romantic gesture of all.

Recipe FAQs

→ What type of tomatoes work best?

Medium ripe tomatoes are ideal as they hold their shape well and provide balanced sweetness and acidity for the dish.

→ Can I substitute the mozzarella cheese?

Fresh mozzarella is preferred for its creamy texture, but burrata or bocconcini can be used for a similar effect.

→ How do I make the heart shapes?

Use a small heart-shaped cookie cutter to carefully cut hearts from tomato and mozzarella slices about 1 cm thick.

→ Is there a dressing involved?

A simple drizzle of extra virgin olive oil and balsamic glaze adds brightness and a touch of sweetness to the dish.

→ Can I prepare this dish ahead of time?

It's best served immediately to preserve freshness and the texture of the ingredients.

→ What can I serve alongside this dish?

A crisp white wine such as Pinot Grigio complements the flavors and enhances the dining experience.