Recipe: Caprese salad

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.

Comments

[clare eats]

I can't wait for the good tomatoes to start rolling in over here ;) they all you guys will be jealous instead! ha :P

[catherine]

Hmm, eating local be damned. We should arrange a trade! (if only tomatoes weren't such fragile travelers...)

[mark fallows]

mhhhh from sun soaked London i am envious. We live off cast of Catalan tomatoes and less than moist mozzarella. But then again we have the sun. Had a bottle of Ridge Zin last night at a BBQ in Sophie's garden. Heaven can wait.

[RisaG]

I have been doing similar for several days. I have 10 varieties of heirloom tomatoes in my yard right now - different colors - different sizes. I've been picking every two days and cooking them and eating them on sandwiches, and making Caprese Salad or something like it, even without the cheese - just different kinds, sliced, sprinkled with good salt and drizzled with extra virgin oo. Yummy. May be quite simple but sooo good.

I made an Heirloom Tomato Salad for guests 2 summers ago. My husband thought I was nuts - just serving them tomatoes - it was the hit of the party.

Simple is better.

RisaG

[Catherine]

Mark - I can't top Ridge in a garden. Want me to send you some tom-AH-toes?

RisaG - lucky, lucky girl!!!