Photos by Donna
Nothing wrong and everything right with the common pairing of tomato, basil and mozzerella. Mid-week lunch, with some whole wheat garlic toast (thanks for the On the Rise bread, Heidi–and nice headshot! and gorgeous bread salad with cherry tomato vinaigrette!).
Because we've had such abundant garlic, I fried big chunks of it in olive oil and spooned the hot garlic and oil over the basil and tomatoes.
Handful of basil leaves, three big tomatoes, 8 ounces of mozzarella, a head of garlic, olive oil, salt, pepper, and a good baguette or something with crunch. All you need. Again, for these salads, I like to salt the tomatoes a half hour in advance and toss them with some of the basil to get the flavors going. You can layer the tomato and mozzarella if you want to get fancy but I like to serve it simply, family style. And with a good bottle of red wine, this Shiraz in fact, for personal reasons. A great meal, anything but cliché (and Carol, worthy of a nooner!). If you're feeling inspired, make your own mozzarella and serve warm!
But with all these tomatoes I haven't had meat in days–tonight I'm grilling steak!