Tomato and Persimmon Caprese Salad Stacks
- Prep Time: 10 minutes
- Cooking Time: 0 minutes
- Serves 2
- 1 cup mixed salad greens
- 1 large Backyard Farms Specialty Tomato, sliced
- 1 large Fuyu (non-astringent) persimmon, sliced
- 4 slices fresh mozzarella cheese
- 8 fresh basil leaves
- Balsamic vinegar
- Extra-virgin olive oil
- ¼ cup pomegranate arils
- Black pepper
Divide the salad greens between two plates. Place a single tomato slice on top of the greens. Then top with a persimmon slice, a slice of fresh mozzarella cheese and two basil leaves. Repeat the layers one more time. Drizzle the stacks with some balsamic vinegar and extra-virgin olive oil. Top with pomegranate arils and a sprinkle of salt and black pepper. Serve immediately.
ABOUT THE CHEF
Liz Harris, Floating Kitchen
Liz Harris is a former research scientist turned food blogger who is obsessed with coastal living, her dog, podcasts and anything covered with maple syrup. A self described “experimental cook and eater”, Liz loves to try new things in the kitchen, and she hopes to encourage other people to do the same. Her blog, Floating Kitchen, is a collection of savory and sweet dishes that are innovative and unique, yet still familiar and approachable.
Liz’s family owns a small farm, hydroponic green house and wholesale produce distribution center in Salem, New Hampshire. So Liz grew up with a strong appreciation for using fresh, local, real ingredients in her kitchen. And she learned the basics of cooking and baking from the other talented women in her family.
After years spent earning a PhD in Biochemistry from Dartmouth Medical School and completing a Post-Doctoral Fellowship in Cancer Biology at Stanford University, Liz decided that the passion and dedication she had for creating and sharing recipes couldn’t be ignored any longer. So eventually she transitioned away from the research bench and into the kitchen full time. Liz now spends her days developing recipes, styling and photographing food, and, of course, doing the dishes.