Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, September 4, 2012

Tomato Mozzarella Salad

For tomato fans in Vermont it doesn’t get any better than right now, it’s a short season but so worth the wait.  This is a twist on a classic, I call it my Milanese Caprese Salad.  Let a thick slice, about a half inch, of mozzarella sit out until it reaches room temperature.  Toss your tomatoes, fresh basil, extra virgin olive oil, and a generous amount of kosher salt in a bowl and serve over the mozzarella.  Serve with a knife, fork, and fresh baguette…it can only be described as heavenly.

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