With summer soon coming to an end, I currently spend a good portion of each day in the kitchen processing herbs, fish, fruits, and/or vegetables for the winter season. My approach to growing less food this year has brought in bigger yields, providing me with plenty of ingredients to eat fresh or put up for winter.
A few nights ago I cooked dinner for the family and friends. A subtle craving for some Italian home cooking and plenty of ripe tomatoes gave way to a late summer staple, the caprese salad. So incredibly simple, yet good quality ingredients are key to the success of this dish. Maybe just an hour before prepping dinner, I headed over to a nearby farm to pick up some fresh, raw milk.
As fresh as it gets, I pour a few gallons into my stainless steel vat and make my way home. Every time I make a batch of mozzarella I give thanks to my friend Lauren for sharing her mozz skills with me a few years back. As the music plays in the background, I carry on with dinner, and this beautiful summery salad. Moments later, we gather around the dinner table, cheers up with a glass of wine, and dig in.
- 2 large, ripe tomatoes
- 2 large balls of mozzarella (making your own is fun and easy)
- a few sprigs of basil
- sea salt
- a drizzle of good olive oil
- balsamic reduction (I used apple molasses)
- Slice the tomatoes about 1/4 inch thick.
- Slice the mozzarella a little thinner than the tomatoes.
- Lay out the cheese and tomatoes, alternating as you fill the platter. Sprinkl each layer with a touch of sea salt.
- Chiffinade the basil, then sprinkle over the tomatoes and mozzarella then drizzle with the molasses.