Here in Southern Oregon when the weather is hot outside, I try not to turn on my stove too much or even use my oven. I don’t like living in a hot house nor do I like writing unnecessarily large checks to the power company. During the warm summer months I like to cook our meals back out on the barbecue and serve fresh cool salads on the side.
This morning as I was checking out my garden, I noticed that I had quite the crop of heirloom tomatoes. One of the first things that comes to mind when I have a bunch of tomatoes is making a simple Caprese salad. I just love the flavor of fresh picked tomatoes, fresh mozzarella and herbaceous basil. I like to drizzle the Caprese salad with olive oil and finish it with fresh cracked pepper and coarse salt. It’s simply delicious. Enjoy! Tessa
- 8 heirloom tomatoes (about the same size as the bocconcini)
- 4 – 5 balls of fresh mozzarella (bocconcini)
- fresh basil
- olive oil for drizzling
Begin by slicing your tomatoes and the bocconcini. Stack the tomato, mozzarella and fresh basil leaves. Drizzle with olive oil and sprinkle with fresh cracked pepper and salt. Garnish with additional basil and maybe a fresh edible nasturtium flower. Serve. Makes 8 little salads.