Heirloom tomatoes are in season in August and they are a bit pricey but worth every dime. The tomatoes, fresh mozzarella, fresh basil and citrus vinaigrette are the perfect summer combination. I slice all of the ingredients and store them separately (it’s easiest to slice the mozzarella when it’s cold). I keep the tomatoes at room temperature because it brings out their flavor. Just before dinner I assemble the salad, it takes no time at all. What could be easier and tastier?
… and A Diva “Dishes”
What can I possibly say about Sue’s salad other than I want to eat it RIGHT NOW? I “construct” my version of this salad. I create individual portions by layering one slice of tomato, one basil leaf and then one half slice of mozzarella. Then I drizzle the salad with balsamic vinaigrette and sprinkle toasted pine nuts on top. I doesn’t taste any better, I think it just makes it easier to serve.