Tasty Tuesday: Tomatoes and Fresh Mozzarella in Caprese Salad

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Tomatoes, lovely tomatoes. I could rhapsodize for hours on the joys of perfectly ripe tomatoes. THESE are the tomatoes that I dream of all winter when the only tomatoes I can buy are pale, juiceless shadows of the real thing. Remember, if you can buy LOCAL tomatoes, those will be best of all!

I have one son who will eat tomatoes like he’ll eat an apple. In fact, he’d eat several tomatoes each day if I let him. We’ve been enjoying wonderful, HUGE locally grown tomatoes for the last couple of weeks. I’m nearly convinced that I need to grow my own!

As the weather gets warmer, I’m always looking for no-cook options and this dish is our perennial no-cook hit of the season. It couldn’t be simpler to make.

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Caprese Salad: Sliced Tomatoes and Fresh Mozzarella

  • Four large ripe tomatoes, sliced into rounds
  • 1 pound fresh mozzarella, sliced into rounds the same thickness as the tomatoes
  • balsamic vinegar or your favorite vinegar-y salad dressing*
  • fresh parsley, cilantro, or basil, finely chopped
  • 1/2 c. very finely shaved red onion (optional)

Stack a slice of mozzarella on top of a slice of tomato. Drizzle with balsamic vinegar or your favorite dressing. Sprinkle with chopped herbs and onion.

Note: the best place to buy fresh mozzarella is Sams Club. You just can’t beat the price and it’s a nice quality.

*Last night I used some leftover homemade vinegraitte constructed out of 1/4 c. olive oil, 1/4 c. balsamic vinegar, 2 T. pesto, 1 t. lemon juice. Plain balsamic vinegar works just fine too.

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For a light picnic supper, pack this fresh Caprese Salad and a loaf of crusty Sourdough from Stickboy Bread Company and you’re set! This salad would go beautifully with Stick Boy’s Kalamata Olive bread too! (My favorite is to actually put a few slices of tomato and mozz. on my slice of sourdough…that’s the summer version of picnic heaven!) Check out the other picnic-friendly goodies that Stick Boy is baking these days by subscribing to their weekly newsletter.

Barb, writing at My Sister’s Kitchen

http://mysisterskitchenonline.com

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About Barb


Mom of 4 boys ranging in age from 18-24, Barb cooks and writes her way through life as she explores what comes next in the life of a mom. Visit her at My Sister's Kitchen at http://mysisterskitchenonline.com. You can also find Barb on Facebook at http://facebook.com/sisterskitchen/ or follow her on Twitter https://twitter.com/sisters_kitchen


Comments

  1. I made this for a cookout this summer, using fresh Basil from my garden. It was a big hit! Locally, you can get great fresh Mozzarella at Joe Italian Kitchen. He has wonderful Italian Sausage, too.

  2. mmmm I love mozzarella! I make my own when I do eat it. My only problem is that I don’t like tomatoes!! I have never liked them and have tried them over and over again. I will take the fresh mozzarella any day though!!

  3. Amy Forrester says:

    Hey, Lessa. You should give beefsteak tomatoes a try, with some salt… mmmm. I never much liked tomatoes either – they have to be really red and the perfect consistency… or go see Jackie at Mother Nature’s Produce in Blowing Rock – she usually has some of the best tomatoes EVER!