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)
Enjoy!
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.
Yum! You had me sold at fresh tomato, basil, and mozzarella! I’m looking forward to trying some new tomato varieties I bought as seeds for this garden season. Can’t beat the juiciness of freshly harvested tomato!
Yum looks delicious. I’m so excited for tomato season!
Me too Jeanne, I love Caprese salad. Not easy to find Heirlooms where I live but our grocery store does have them sometimes in the height of summer.
We are actually beginning to see signs of spring here in Ontario. I saw my first Robin the other day.
Sounds delicious!