Oh Boy Oh Boy Oh Boy... It's that time of year, Fresh and I mean really fresh tomatoes are available. Sometimes as close as your own back yard, but also most full service grocery stores have a little section of ugly gnarled up nasty looking pieces of fruit. Vaguely familiar but nothing like the sleek beautiful symmetrical tomatoes we have been buying all year. Nothing like em also in taste.This is the simplest of salads. The idea is to make the ingredients shine. You can certainly drizzle a little balsamic vinegar on the tomatoes if you like, but do know that that will affect the taste...
Locally sourced, Fresh and filled with flavor. This is that rarest of salads that simply will not be the same in January when hot house tomatoes and vine ripened fresh leaves just a bare bones hint of the taste of a truly fresh Heirloom Tomato!
So, if you never have, give those gnarly ugly beasts a chance. Slice a few, add a little cheese and some fresh basil and give yourself a seasonal treat!
Heirloom Tomato Caprese Salad
Ingredients
- 1 Large Heirloom Tomato, Sliced about 1/4 inch thick)
- 1 Ball Fresh Mozzarella Cheese
- 10 Large Basil Leaves, cut into slivers
- Frizzle of Olive Oil
- Pinch of Sea Salt
- Find the freshest Heirloom Tomato you can and slice about 1/4 inch thick
- Hunt down some very fresh Mozzarella Cheese, also make slices about 1/4 inch thick
- Put all the basil leaves together (except an end piece that has a few leaves attached that you can use as a garnish). Roll them up like a cigar and slice into ribbons (this technique is called a Chiffonade Cut).
- Set the tomato slices on a jelly roll pan, drizzle a little olive oil and pinch of salt on the tomato slices.
- Top with the cheese slices and set under the broiler for only 2 minutes... long enough to heat the tomatoes (bringing out the natural sugars), and melt the edges of the cheese without the cheese bubbling and charing.
- Carefully transfer the tomato slices to a serving platter
- Top with the basil ribbons, serve at room temperature and ENJOY!
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