Ah, August. Time for those dripping hand-held fruits – peaches, nectarines and yes, tomatoes. Ingredients this fresh are best left unadulterated and that’s great, because I sure don’t feel like cooking. Hmmm, it’s as if Mother Nature knew exactly what I needed....
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Seasonal tomatoes, fresh buffalo milk mozzarella and a drizzle of syrupy balsamic make this layered salad completely craveable.
4 medium tomatoes (any variety, but now’s the time for locally grown!)
One 1-pound ball Mozzarella di Bufala
Salt and pepper
1/4 cup chopped fresh basil or chives
Balsamic vinegar glaze, for drizzling
Extra virgin olive oil, for drizzling
- Slice tomatoes and mozzarella about ½-inch thick. Layer on individual plates or on a serving platter. Season with salt and pepper.
- Before serving, sprinkle with basil or chives and drizzle with balsamic vinegar glaze and oil.
Note: You can buy balsamic vinegar glaze in most supermarkets in the vinegar section. To make your own, boil down ¾ cup balsamic vinegar to reduce to about 3 tablespoons.