We are saddened, not due to nighttime temperatures consistently in the low to mid 40's nor the increase in rain, but rather having to say goodbye to the vegetable garden. This past week we salvaged the remaining tomatoes from the vines and brought the fresh basil inside, and last evening we savored what would be the final Tomato, Mozzarella and Basil Salad for the season.
A simple recipe, but oh so tasteful, and when it is accompanied by a nice grilled steak, or even some Brats on the grill, along with a nice Pinot Noir or Cabernet Sauvignon, ... my friends, that is a wonderful meal! You can't ask for anything better.
Tomato, Mozzarella and Basil Salad
Slice larger tomatoes and soft mozzarella cheese to about a 1/4 inch thickness and alternate around the outer edge of the plate. Drizzle lightly with extra virgin olive oil and balsamic vinegar; sprinkle with kosher salt and fresh ground pepper.
In a bowl, place the smaller tomatoes (we grew 4 different kinds this year... so colorful); sprinkle with kosher salt and freshly ground pepper; drizzle extra virgin olive oil and balsamic vinegar, stir, and add any additional according to personal taste. (Half olive oil/half vinegar is good, but we lean a little more to the balsamic side.) Place this mixture in the center of the layered ones, and sprinkle with fresh chopped basil. Voila! Enjoy!