26 August 2012
We have a bunch of heirloom tomatoes ripe and in need of use, so I went out and got some mozzarella and basil for salads. These tomatoes (not sure what they are) are tangy and sweet, one of the best varieties I have had.
Sometimes the simplest recipes are the best.
vine ripened tomatoes, thickly sliced or cut in chunks
fresh mozzarella, cut in similar shape/size to match tomatoes
fresh basil leaves
I drizzled the oil and vinegar on top and sprinkled the salt and freshly ground white pepper over it. After taking the photo I tossed it all together to distribute the dressing more evenly (because that's how I am).
The basil leaves are prettier whole, but I tore them up because I want a piece in EVERY BITE.
Summer is delicious.