Rainbow Caprese Salad with Queen's Bounty Honey Vinaigrette



1 Green Tomato (e.g. Green Zebra)

1 Yellow Tomato (e.g. Basinga)

1 Orange Tomato (e.g. Aunt Gertie’s Gold)

1 Red Tomato (e.g. Early Girl)

1 Purple Tomato (e.g. Cherokee Purple)

1 Bunch Basil

2 Tubs Fresh Mozzarella


1⁄4 cup Apple Cider Vinegar (or white wine vinegar or sherry vinegar)

1 1⁄2 Teaspoons Salt

2 Tablespoons Dijon Mustard

2 Tablespoons Queen’s Bounty Blackberry Honey

3⁄4 cup American-Harvested Olive Oil


Combine all vinaigrette ingredients other than olive oil. Whisk together until honey dissolves. Slowly add olive oil while whisking continuously.

Slice all tomatoes. Slice mozzarella. Break up basil leaves. Arrange green tomato slices in a stripe down one side of a platter. Place a stripe of mozzarella slices beside the green tomatoes. Place some sprigs of basil next to mozzarella. Repeat with yellow, orange, red, and purple tomatoes, alternating tomatoes, mozzarella, and basil. Drizzle vinaigrette lightly over the platter.

Jessica Jones