Help! My garden is experiencing a mega TOMATO TAKEOVER!
I’ve never seen tomato plants at big as these. Not to mention that my garden is hydroponic, so I’m amazed at their giant success. Lucky for me, the result is BIG, beautiful, juicy fruits from the vine. Now, just a matter of figuring out how to eat them all… Also lucky for me, they are growing right next to an equally large Italian Basil plant!
Whether it is from your own garden or bought from your local grocery or farmer, this is prime time for tomatoes. With fruit this fresh, my go-to is basic as can be – a traditional Italian style Heirloom Caprese Salad! These ingredients and procedure couldn’t be simpler, but in these warm summer months the result is superb.
Take a stab at creating this yourself. If you don’t have heirlooms, any tomato will do, but just be sure it is fresh and ripe.
Heirloom Caprese Salad Recipe
3.fresh buffalo mozzarella
4.fresh basil leaves
5.extra-virgin olive oil
6.balsamic vinegar (or even better – balsamic reduction)
8.freshly ground black pepper
Slice ripe tomatoes and fresh buffalo mozzarella into 1/2-inch-thick rounds. Alternate the fresh basil leaves, mozzarella and tomatoes on a platter. Drizzle with high-quality extra-virgin olive oil and balsamic, sprinkle with salt and freshly ground black pepper, and serve. OR – even more simple – just toss it all together!
Feel like getting a little nuts?? Go for it. Add other delicious summer produce like watermelon or eggplant to spice this recipe up a bit. You will not be disappointed!
Not that in to dairy? Trust me, this recipe will be fantastic on it’s own without the queso, so just eliminate it.