Here’s today’s take on one of my favorites, the caprese summer salad. I think juicy, “real” tomatoes (as my family always calls them; we want to distinguish them from the less-than-satisfying hydroponics that you see in the grocery store) are one of the best things about this time of year.
Every time I make a caprese salad, I feel, just a teeny bit, like I’m Italy, on some lovely Mediterranean vacation where the majority of my time is devoted to enjoying good food, sunshine, and just being alive.
And the beauty of the caprese is that it’s so easy: tomatoes, fresh basil, mozzarella (I had some shredded left over from a veggie pizza I made last week), balsamic vinegar, olive oil, salt and pepper to taste. It’s gorgeous.
Today’s tomatoes and fresh basil courtesy of my food co-op share from the NWPA Growers (Wednesday is pick-up day!). I love the variegated yellows and reds of these tomatoes, and they’re so tasty!
So buon appetito! Here’s to summer’s simple pleasures. I recommend a nice little glass of red wine with this too, by the way.