|Tomatoes from last summer’s garden.|
- 2 to 4 Heirloom tomatoes of your choice. I love Black Crimson. A fun way to make a pretty platter is to use one Black Crimson and one Heirloom Pineapple, a yellow tomato with red stripes, and alternate the colors.
- Fresh mozzarella. If you can’t find or afford fresh, use the best quality store-bought brand you can find.
- Extra virgin olive oil
- Balsamic vinegar
- Fresh basil
- Coarse Salt and Pepper (to taste)
I could live on this salad throughout the summer…and sometimes, I do!
Jeanne Grunert is a certified Virginia Master Gardener and the author of several gardening books. Her garden articles, photographs, and interviews have been featured in The Herb Companion, Virginia Gardener, and Cultivate, the magazine of the National Farm Bureau. She is the founder of The Christian Herbalists group and a popular local lecturer on culinary herbs and herbs for health, raised bed gardening, and horticulture therapy.