It’s the end of summer that means two of the greatest things are happening. Tomatoes are starting to ripen and the temperatures are starting to drop. Both fabulous thing on my book.
I found fresh hand pulled mozzarella cheese at Harmon’s grocery here in Salt Lake. This was some amazingly great cheese. I decided that to complement such am outstanding cheese I needed to make sure that the other ingredients matched the quality.
So I put a call out onto the Twitterverse for heirloom tomatoes. Bought some incredible fresh olive oil, bottled in California of all places. I do not do reveiws well, but this is literally the best olive oil I have tasted since returning from Italy. California Olive Ranch
1 lb garden fresh tomatoes
1/2 lb fresh mozzarella cheese. I was always taught in the “old country” to always hand tear the cheese so that you get the strands that Mozzarella is famous.
Several leaves of fresh basil
A drizzle of olive oil and balsamic vinegar.
Sprinkle with sea salt
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