Need I say more?
{ End-of-Summer Chopped Caprese }
1 pound assorted heirloom tomatoes, cut into 1/2–inch cubes
2 ounces fresh mozzarella cheese, cut into 1/2–inch cubes
1/4 cup fresh basil, julienned
3 tablespoons extra virgin olive oil (the best you’ve got)
A splash of wine vinegar
Maldon salt and freshly ground black pepper
Toss together tomatoes, mozzarella and basil. Drizzle olive oil and vinegar over top, sprinkle with salt and pepper and toss again. I think it’s best to let it sit for at least 10 minutes to let the juices marry with the dressing.
Serve with a slice of good peasant bread.
Serves 4
I’m sending this over to Jackie Church at Leather District Gourmet as part of her S/O/L/E Food Tuesdays event . . . featuring foods that are Sustainable, Organic, Local and Ethical.
7 Comments
Oh, that looks so good . . . heading out to get some tomatoes . . . . . thanks Lia. steph
Steph . . . So glad I could inspire you! Enjoy your ‘maters . . .
what a perfect way to use those tomatoes!!
When ever I see caprese, I always must stop, taste and sniff. It’s one of my most favorite salads!
Are any of the tomatoes and basil from your garden? You must have had a wonderful bounty this year!
patsyk . . . And, alas, so few days left of them!
WORC . . . I agree, so much going on with so few ingredients. I WISH the tomatoes were from are garden (basil, yes). For some reason, we’re having a heck of a time with ripening this year. I’m hoping they’ll make it eventually though . . . Caprese for Thanksgiving maybe?
Hey girl. Got your caprese linked up to my third S/O/L/E Tuesday event. Here’s the link:
http://theleatherdistrictgourmet.wordpress.com/2008/10/07/nwt-sole-food-pizza-with-homemade-sourdough-crust-chopped-salads/
Thanks for the Caprese!
Hi, I love this salad. If I don’t have mozzarella, what other cheese(s) would you suggest? I just purchased the last of Summer tomatoes and would love to make a big salad.
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