Heirloom tomato and mozzarella salad


Heirloom tomato salad



It's always bitter sweet when summer gives way to fall and a season of cooler temperatures roll in.   Not only do I mourn the flip flops and the warm, lazy days at the pool, but I mourn the loss of the mouth-watering, abundant fresh fruits and vegetables that make summer a season of fabulous eating: watermelon, berries, juicy peaches and nectarines, fresh lettuces, sugar snap peas, fresh kale and swiss chard, and the many herbs that I use to season my meals.

Even as I mourn the loss of early summer fruits and vegetables, however, I relish late summer for the sweet corn and juicy tomatoes it offers.  Tomatoes are both gorgeous and delicious this time of year, earning them a prominent place at my dinner table, night after night.  I like to serve them near naked, as a salad that compliments almost any meal.  Here's how to make it, in 5 minutes or less:

Heirloom tomato and mozzarella salad:

  1.  Choose a variety of heirloom tomatoes.  (Remember that in this case, ugly means tasty).  Wash and slice
  2.  Arrange tomato slices on plates
  3.  Top tomatoes with thin slices of buffalo mozzarella cheese
  4.  Wash fresh basil leaves and place on top of cheese
  5.  Drizzle with olive oil
  6.  Sprinkle a dash of sea salt and a dash of pepper, to taste

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