Heirloom Tomato Caprese Salad
I’m rounding out the month of August just as I began it: with a tomato recipe.
The dish itself is nothing new. If your taste buds already swoon every time you hear the word “caprese,” then you’ll know what I’m talking about.
In fact, this might be the least original recipe post ever, but what it lacks in originality it makes up for in deliciousness. You just can’t go wrong with fresh mozzarella cheese, tomatoes, and basil.
It’s a classic. Starring a gorgeous, juicy, sweet heirloom tomato.
I just had to squeeze this one in before summer closes in around us. Not that tomatoes are going anywhere quite yet! (In fact my summer CSA share is about to deliver its first tomatoes to us later today, and man am I excited.)
Of course I’m sad that summer’s coming to an end, but for different reasons than in years past.
The annual changing of the calendar from August to September makes me anxious– especially with this year’s dissertation deadlines looming ominously on the horizon– but my focus has shifted. I’m not just going to miss the days of summer visitors, drinking iced mugi-cha, not wearing a watch, and reading good books; I’m going to miss the daylight.
Is it lame (and/or indicative of my misguided– for a PhD student– priorities?) that I’ve been mourning the earlier onset of dusk– and the dwindling hours of sunlight– every evening since the summer solstice, mainly because it gives me less time to photograph dinners that might have appeared on my blog?
I may have to break my vow to only use natural light, and instead apply myself to learning a little bit more about all of those knobs, buttons, and settings on my fancy new camera.
These are the types of dilemmas (along with accidental evening dark chocolate) that keep me up at night.
But more on the race against late-summer sunsets and twilight food photography some other time. For now I just wanted to remind you all to go make yourself an in-season heirloom tomato caprese salad (or sandwich, or pizza…) while you still can.
Savor the last days of summer and sunlight by enjoying what summer does best: treat yourself to a ripe farmer’s market heirloom tomato.
Slice it up on a plate. Grind just a smattering of salt or pepper over it. Drizzle on some olive oil or balsamic. Enjoy it with fresh baguette on the side, or not. Come to think of it, you can even skip the mozzarella and the basil, really. It’s all about the tomato.
Heirloom Tomato Caprese Salad
~ 1-2 ripe heirloom tomatoes, sliced
~ fresh mozzarella (bocconcini balls or slices)
~ fresh basil leaves, washed and perhaps gently torn or chopped
~ olive oil, to taste
~ balsamic vinegar, to taste
~ fresh ground pepper, to taste
~ fresh ground sea salt, to taste
How to make it:
Assemble sliced tomatoes and mozzarella on a serving dish with chopped or whole basil leaves. Season with olive oil, balsamic vinegar, sea salt, and black pepper to taste. Enjoy!
Related recipe posts:
> Grilled Apricot Salad with Arugula and Burrata Cheese
> Baked Fried Green Tomatoes
> End-of-summer Tomato Salad