You Say Tomato by Paul Lindemuth

When I was a kid growing up in northern Wisconsin, every spring I watched my parents carefully planting our vegetable garden with even rows of seeds going into the freshly tilled soil. It was great to see the plants pop to life and mature. We always had an assortment of vegetables…string beans, peppers, lettuce.  But my mother’s pride were her tomatoes.  I still remember how we watched with anticipation as they grew larger and turned bright red.  I also remember heading to the garden to pick one, rinse it quickly under the outdoor faucet and eat it out of hand, still warm from the sun…succulent, sweet and juicy.

That brief window from early August to early September gives a bounty of tomatoes, and no other tomato comes close to those fresh from the garden or farmer’s market.  Once the season is over they are a fond memory.

This is the perfect time to enjoy a simply prepared and fresh Caprese Salad.  The best ingredients to adorn those beautiful tomatoes include fresh basil and basil pesto, fresh mozzarella, the best quality olive oil, a drizzle of balsamic and a flourish of flaky Maldon sea salt.

The Best Caprese Salad
  1. 3 to 4 medium heirloom tomatoes, sliced
  2. 1 eight-ounce ball fresh mozzarella, sliced
  3. Fresh basil leaves
  4. Extra-virgin olive oil, for drizzling
  5. Flaky sea salt
  6. Freshly ground black pepper
  7. Balsamic vinegar to drizzling
  8. Dollops of basil pesto
  1. Arrange the tomatoes, mozzarella, and basil leaves on a platter. Drizzle with olive oil and sprinkle with Maldon salt and freshly ground black pepper. Drizzle a little balsamic vinegar over the top. Top with dollops of basil pesto. Serve right away.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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