Farmer’s markets, CSA’s (Community Supported Agriculture), and corner farm stands are on everyone’s mind this time of year. I find myself anxiously waiting for Saturday morning; for when I can slowly drift from table to table talking to local farmers, my mind spinning with ideas of how to use the fresh produce. It’s so hard not to leave with one of everything!
It’s early in the season, so a great alternative while we wait for those knobby heirloom tomatoes is to look for local, hydroponic tomatoes. Full of the rich flavors of summer, hydroponics are not your average store-bought tomato. Hydroponics are grown in greenhouses without the use of soil, they receive all of the essential nutrients through water.
Caprese salad, with juicy hydroponic tomatoes, the crisp bite of watercress, and creamy mozzarella, is the perfect way to enjoy the bright flavors of these freshly grown ingredients. 
Hydroponic Tomato and Watercress Caprese
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
Fresh hydroponic tomatoes, fiery watercress, and creamy mozzarella are drizzled with olive oil and a sprinkle of salt and pepper for a vibrant Caprese salad.
Ingredients
- 2-3 small hydroponic tomatoes, sliced into 1/4 - 1/2 inch thick slices
- 1 bunch watercress, washed and leaves removed from stems
- 1 8 oz ball (226g) mozzarella, sliced into 1/4 - 1/2 inch thick slices
- 1 tbsp (13g) olive oil
- 1/2 tsp (7.5g) salt
- 1/2 tsp (7.5g) pepper
Instructions
- Slice the hydroponic tomatoes into 1/4 – 1/2 inch thick slices.
- Slice the mozzarella to the same thickness as the tomatoes.
- Rinse and dry the watercress, then remove the leaves from the stems.
- On a serving dish, layer the tomato slices, mozzarella slices, and watercress leaves.
- Drizzle the olive oil over the layered salad.
- Sprinkle salt and pepper evenly over the top.
- Serve immediately to enjoy the fresh flavors.
Notes
- Hydroponic tomatoes are a great alternative to heirloom tomatoes early in the season.
- They are grown in greenhouses without soil, receiving nutrients through water.
- This salad is best served immediately to enjoy the fresh flavors.
- You can substitute regular tomatoes if hydroponic ones are not available.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3
- Sodium: 300
- Fat: 14
- Carbohydrates: 5
- Fiber: 1
- Protein: 11
- Cholesterol: 30
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Frequently Asked Questions
What are hydroponic tomatoes and why use them here?
Hydroponic tomatoes are grown in greenhouses without soil, receiving all their nutrients through water. The article recommends them as a flavorful early-season alternative when knobby heirloom tomatoes aren’t yet available — they carry “the rich flavors of summer” better than standard store-bought tomatoes. Regular tomatoes can be substituted if hydroponic ones aren’t available.
Why does this caprese use watercress instead of the traditional basil?
The recipe deliberately swaps basil for watercress to add a crisp, peppery bite that contrasts with the creamy mozzarella and juicy tomatoes. The notes specify removing the leaves from the stems before using them in the salad.
Can this salad be made ahead?
No — both the recipe and notes specify serving it immediately to enjoy the fresh flavors. The combination of sliced mozzarella and tomatoes will release liquid if left to sit.
Gorgeous. And I had this for lunch today!
That is one of my favourite salads, simple yet so impressive!!!