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.
- 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.
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