I’m excited for this time of year. It’s not because the kids are going back to school (I always dread that!) but because tomatoes are beginning to appear at farmers markets! I look forward to this stage of the summer for that sole purpose. Fresh, local tomatoes really do make a difference in the taste & texture of dishes.
In the past, I disliked tomatoes because they often had a mealy texture. Once I found out that the cause of the mealiness is refrigeration and I had fresh, unmealy tomatoes, I was sold on them. When local tomatoes are not in season, I have to resort to grocery store finds, preferring the vine-ripened ones. They are not near as good as home or local grown, but they’ll do on my daily romaine salads. I limit the fresh tomato dishes we make to this time of year when I can pick (or purchase) a fully ripe tomato. Caprese Salad and Bruschetta are two of those dishes.
Caprese Salad (adapted from thepioneerwoman.com)
Prep Time: 5 Minutes Cook Time: 20 Minutes Servings: 4-6
Ingredients:
1 cup balsamic vinegar- 3 whole ripe tomatoes, (about 1 1/2 pounds) sliced thick
- 16 ounces, fresh mozzarella cheese, sliced thick
- fresh basil leaves, chiffonade
- extra virgin olive oil, for drizzling
- kosher salt & freshly ground black pepper
Instructions:
In a small saucepan, bring the balsamic vinegar to a boil over medium-low heat. Cook for 15 to 20 minutes, or until the balsamic has reduced to a thick glaze. Remove it from the heat and transfer it to a bowl or cruet. Allow it to cool. It will thicken more as it cools.
Reducing the balsamic vinegar concentrates the sweetness.
Cut the mozzarella & tomato into equal numbers of slices.
Chiffonade the basil and cut equal number of slices of tomato & mozzarella.
Layer the tomato, mozzarella then some basil alternately on a platter under all the slices are used, just prior to serving.
Layer the tomato slices, mozzarella slices & basil.
Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction. Store the extra balsamic reduction in the fridge for a later use. Top the salad with a sprinkling of kosher salt & black pepper. Serve as a first course, a meal with crusty bread or serve alongside a main dish for dinner.
Don’t forget some crusty bread!
This is the perfect summer meal in my opinion! ~Linda
Caprese Salad (adapted from thepioneerwoman.com)
Prep Time: 5 Minutes Cook Time: 20 Minutes Servings: 4-6
Ingredients:
- 1 cup balsamic vinegar
- 3 whole ripe tomatoes, (1 1/2 pounds) sliced thick
- 16 ounces, fresh mozzarella cheese, sliced thick
- fresh basil leaves, chiffonade
- extra virgin olive oil, for drizzling
- kosher salt & freshly ground black pepper
Instructions:
In a small saucepan, bring the balsamic vinegar to a boil over medium-low heat. Cook for 15 to 20 minutes, or until the balsamic has reduced to a thick glaze. Remove it from the heat and transfer it to a bowl or cruet. Allow it to cool. It will thicken some more as it cools.
Cut the mozzarella & tomato into equal numbers of slices. Layer the tomato, mozzarella then some basil alternately on a platter under all the slices are used, just prior to serving. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction. Store the extra balsamic reduction in the fridge for a later use.
Top the salad with a sprinkling of kosher salt & black pepper. Serve as a first course, a meal with crusty bread or serve alongside a main dish for dinner.