Molly Baz Caprese

• servings: 4
• total time: 25 mins

Ingredients

1 cup packed basil leaves

2 serrano chiles

2 small or 1 large garlic cloves

1 ½ pounds mixed summer tomatoes

⅔ cup + 2 tablespoons olive oil, plus more to taste

¾ teaspoon ground cardamom

1 ½ teaspoons cumin seeds, plus more for serving

Kosher salt

1 tablespoon white balsamic vinegar, plus more to taste

Flaky salt

Warm pitas, flatbread or naan, for serving

One (8-ounce) ball fresh mozzarella

Directions

1. Marinate the tomatoes:

Cut 1 ½ pounds mixed summer tomatoes into 2-inch chunks and add to a large bowl. Drizzle with 2 tablespoons olive oil and 1 tablespoon white balsamic vinegar, season with salt, and toss to combine. If you can, let sit at least 1 hour at room temperature for the tomatoes to season through and through.

2. Make the zhoug:

Roughly chop 1 cup packed basil leaves and transfer to a food processor, along with ½ cup olive oil, 2 serrano chiles, ¾ teaspoon cardamom, 1 ½ teaspoons cumin seeds, and 1 teaspoon salt. Finely grate in 2 small garlic cloves and process until herbs are finely chopped. If you can, let sit at least 1 hour in the fridge for flavors to marry.

3. Assemble + Serve:

Rip one (8-ounce) ball fresh mozzarella into bite-sized pieces and scatter on a serving platter. Season with salt and dollop with some small spoonfuls of the zhoug.

Give one final taste to the tomatoes– they should be bursting with flavor. If they’re not, add additional olive oil, white balsamic, and/or salt to taste. Spoon tomatoes and all accumulated juices over the cheese. Dollop more zhoug on top. Sprinkle with additional cumin seeds and flaky salt. Serve with warm pita. (Swipe pitas through remaining zhoug, or use for any summer veg or protein. There’s nothing it’s not good on.)