Our garden is flourishing. Everything is green and red and wonderful. I love when August rolls around because that usually means two things for me – local corn and I can start enjoying my tomatoes. We are fortunate enough to be able to have some herbs, peppers and beans already – but I am always excited for the tomatoes. Which in itself is interesting, because other than my own, I don’t really like them.
Here’s what we enjoyed last night. A quick Caprese salad. I like this recipe because it isn’t really one. You’ll need:
- Tomatoes, sliced
- Fresh Mozzarella, sliced (Buffalo mozzarella is very creamy and delicious, if you can find it – I found this one at my local Metro)
- Fresh basil leaves, whole
- Flaked or Kosher salt (not regular table salt – the flavour won’t be the same)
- Extra Virgin olive oil for drizzling
Slice and overlap the tomatoes, cheese and fresh basil leaves. Sprinkle with salt to taste and drizzle with olive oil. I forego the balsamic vinegar that is often classic with this dish because I feel the acidity of the tomatoes with the olive oil form a delightful dressing.