I guess it's that time of year. Summer. Though in the Bay Area, it's recognizable only by the produce on sale, not by the weather: the sun has been deliberately avoiding us for weeks. The sun, I've decided, is a bastard.
Nevertheless, summer is here and with it come red ripe tomatoes bursting with flavor and bunches of fresh basil -- and wilting energies. Thus, salad season is born.
Sophisticated types may scoff at this post -- "Who, me? I already know about Caprese salad." So what? Have you made it yet? If not, get off your kiester and hit up the farmer's market, road stand or neighbor's garden, wherever the best tomatoes in your area can be found, and slap this on the table. With some good crusty bread, a bottle of wine and a bit of ice cream, you've got supper.
Just slice the tomatoes and layer them with fresh mozzarella. It has to be the freshest you can find, the kind stored in liquid and which, if you're really counting, means less than 12 hours old (though I have yet to be blessed with anything like that.) Give it a few glugs of top notch olive oil, toss some torn basil leaves on top and sprinkle with salt and pepper.
And thumb your nose at the cold dregs of fog sweeping in from the Bay.