While I am ready for fall weather, I am certainly not ready to get rid of summer produce. Juicy tomatoes from the farmer’s market have been a staple in our house all summer long and I refuse to buy them in the grocery store in the winter.
Here is a quick and tasty recipe with tomatoes while they are still in their prime.
Caprese Salad serves 2
1 Large Tomato (I use Beefmaster or Heirloom).
2 Fresh Mozzarella balls.
Handful of fresh basil.
Salt and pepper
Cut tomato in large bite size pieces,place in one large bowl. Tear pieces of mozarella and basil into the large bowl. Add 2 tablespoons of olive oil and a few shakes of salt and pepper. Mix all ingredients together. Fill two bowls half way with arugula. Top with tomato mixture and sprinkle balsamic vinegar on top. Enjoy!