A little in-season reminder (of a salad that's pure heaven)

[Shakespeare]

Now that we're in the middle of Tomato Season, we pause to remind you of the wonders of insalate caprese. Heirlooms (e.g., brandywines) work best, but any ripe tomato works well (even chain grocery stores are carrying heirlooms these days, it seems).

4 ripe lg. tomatoes, cut into 1/4" slices
1 lb. Mozzarella cheese, cut into pieces (use fresh mozzarella if you can find it; usually sold in plastic containers, as baseball-sized balls in liquid; cut them into 1/4 round slices)
1 c. fresh basil leaves, cut into strips
3 cloves garlic, minced
2/3 c. virgin olive oil
1 tsp. salt
Fresh ground pepper to taste

Combine tomatoes, cheese, basil, garlic, olive oil, salt and pepper in a large serving bowl. Let stand, covered at room temperature for at least 2 hours. 6 to 8 servings.

So simple, and SOOOOOOOOOO good....I occasionally add a little balsamic to mine, too.

[wakemeupwhenitsover]

1. That & panzanella are my two favorite tomato salads n/t

[mandyky]

2. a few additions for your salad

avacados, onions and/or cucumbers go great with the same kind of fixings