Summer Daydreaming: Tomato Mozzarella Salad

June? June are you there? It's me Kerry. Are you ever coming back, with your warm weather and your endless sunlight and your long weekends for adventure?

Ghost of summers past!

Ghost of summers past!

Hmm. June doesn't seem to be responding to me. I don't remember being a bitch to her last year but it's a definite possibility. In the meantime let's pretend and make a classic summer app or entree: tomato mozzarella salad! 

The great thing about this option is that it's already gluten free - nothing else to adjust or worry about, just the simple joy of fresh, meaty tomatoes (I'm SORRY I know meaty is a bogus word I just couldn't help it) with whatever fresh mozzarella you can find with basil leaves from the garden - or little plant by your windowsill - and a good drizzle of EVOO, balsamic vinegar, s&p. What am I doing? By the time you read all of this you could be enjoying it. Go already!

Serves: 1 (or 2 as an appetizer)

Total Time: 3 minutes

 

Ingredients

  • 1 large tomato, ripe and beautifully red (really feeling like my girl Ina Garten rn)
  • Small balls of fresh mozzarella, or a few slices (I'm not going to go all measure this out on you for this one!) of a larger mozzarella hunk (again with the gross word but so accurate)
  • 5 fresh large basil leaves
  • 1 tablespoon EVOO
  • 1/2 tablespoon balsamic vinegar
  • Pinch of salt and a few grinds of black pepper

Instructions

  1. Wash and dry tomato, then slice into 4-6 thick slices. 
  2. Arrange on a plate and top with mozzarella slices, and full or torn basil.
  3. Pour EVOO into a large spoon and slowly drizzle over each tomato, repeating with balsamic vinegar. Sprinkle on salt and pepper to taste and have a party!

Some people go full sea salt here; I'll do that occasionally but most of the time I prefer having some lighter salt that's a bit less obnoxious for something this light. It's not guacamole, people.

Around this time of year you could also just use some cherry tomatoes: cut them almost in half the long way, rip off a little piece of cheese with shredded basil to put in the middle, and set with a toothpick. Then follow your usual process and drizzle and sprinkle over the whole cherry tomato plate! Easy party play that's a bit less messy for the guests, although there will still be bits of olive oil and vinegar dripped around your house. Unless you have very well-trained guests (if so send them my way!).