Summer Tomatoes

For summer meals, I think the simpler the better. On our way back from California last week we stopped at a roadside stand and picked up some heirloom tomatoes for under $2 a pound.

At home, I sliced each tomato, placed half of a small mozzarella ball and slivered basil on each slice. I then drizzled my new found olive oil brought back from the trip (Grove 45), The Oileries’ 25 year old balsamic, salt and pepper and we’re ready to eat.

Every time I eat a caprese salad I think “now that’s what summer tastes like.” Fresh! try it this weekend.

                                 Enjoy!