Valentine Heart Caprese

The first time I made heart-shaped anything for Valentine's Day, I accidentally used a cutter that was way too big and ended up with comically enormous mozzarella hearts that took over the entire plate. My date couldn't stop laughing, but honestly, that kind of set the tone for how I approach romantic food now—keep it sincere but don't take yourself too seriously. This salad became my go-to because it's elegant without being fussy, and there's something about cutting hearts into tomatoes and cheese that feels wonderfully personal.

Last February, I made this while my kitchen was freezing cold because the heater had broken, and there we were huddled near the oven in our coats, assembling these little hearts and sipping wine. The contrast between the chilly apartment and this fresh, vibrant salad made the moment feel unexpectedly cozy. Sometimes the most romantic meals happen when everything else is going slightly wrong.

Ingredients

• 2 medium ripe tomatoes: Choose ones that yield slightly when pressed but aren't mushy—they'll hold their heart shape better and have that perfect sweet-tart balance
• 150 g fresh mozzarella cheese: Get the kind sold in liquid, not vacuum-sealed, for that creamy milky taste that makes the hearts feel luxurious
• 10 fresh basil leaves: Pick leaves that are bright green without any dark spots, and handle them gently to avoid bruising
• 2 tbsp extra virgin olive oil: A really good quality one makes such a difference here since it's one of the main flavors
• 1 tbsp balsamic glaze: This adds that gorgeous dark contrast and a sweet acidity that cuts through the creamy cheese
• Salt and pepper: Finish salt is essential—those crunchy flakes are what make each bite interesting

Instructions

Slice with confidence:

Cut your tomatoes and mozzarella into even rounds about half an inch thick, working carefully so you don't accidentally squish the cheese

Shape the hearts:

Press your heart cutter firmly into each slice, wiggling slightly to release, and don't worry if some pieces don't work out—that's what the chef's snack is for

Arrange with care:

Alternate tomato and mozzarella hearts on your platter, tucking basil leaves in the gaps like little green surprises

Finish dramatically:

Drizzle the oil and balsamic in a zigzag pattern across everything, then finish with salt and pepper right before serving

Save to Pinterest

My friend's seven-year-old walked in while I was cutting out the hearts and immediately asked if I was making food for a princess, which honestly might be the best description of this dish I've ever heard. There's something childlike and wonderful about presenting food shaped like hearts—it's vulnerable in the best way.

Making It Your Own

I've tried adding thin ribbons of prosciutto around the edges for a salty contrast, and once I tucked small cubes of avocado between the layers for extra creaminess. The heart shape concept works with anything that slices uniformly—try it with cucumbers for a lighter version or roasted beets for something dramatic and deep red.

Timing Everything Right

You can slice everything and cut out the hearts up to an hour beforehand, keeping the components separate on plates in the fridge. The dressing and final assembly should happen in the last five minutes—I learned this the hard way when I made it too early and ended up with a puddle of tomato water instead of a crisp salad. Fresh basil added at the very end keeps its pep rather than wilting into something sad and dark.

Plating Like Someone's Watching

A white platter makes those red and white hearts pop like nothing else, and if you have one with a slight rim, it catches any extra juices beautifully. I sometimes scatter a few tiny basil flowers or microgreens around the edges for that restaurant finish that takes zero extra effort but looks intentional. When you're ready to serve, bring the whole platter to the table and let people admire it before diving in.

• Start cutting from the center of your tomato or mozzarella slices to maximize the number of hearts you can get
• Save the scraps for a quick pasta toss later—nothing goes to waste
• If your balsamic glaze is too thick, warm it for ten seconds in the microwave

Save to Pinterest

However you serve it, even if it's just for yourself on a random Tuesday, remember that food made with intention is never silly. Those little hearts matter.

Recipe FAQs

→ What type of tomatoes work best?

Medium ripe tomatoes with firm flesh work best to hold their shape when cut into hearts.

→ Can I use a different cheese?

Fresh mozzarella complements the flavors well, but burrata or bocconcini can be good alternatives.

→ How do I make the heart shapes?

Use a small heart-shaped cookie cutter to cut slices of tomato and mozzarella evenly.

→ Is it necessary to use balsamic glaze?

Balsamic glaze adds a sweet tangy finish, but a balsamic reduction or vinegar can also be used.

→ How should this dish be served?

Arrange the hearts alternately on a platter, garnish with fresh basil, drizzle with oil and glaze, then serve immediately.

→ Can I prepare this in advance?

For best texture and freshness, assemble shortly before serving to avoid sogginess.