My dad is a huge tomato gardener, and has spent the past 22 years (that’s only as long as I can vouch for) perfecting the heavenly fruit — remember, tomatoes are fruits not vegetables.
I vote his Cherokee purple heirlooms best in show, but all of his varieties are delicious. So delicious, in fact, that cooking them down into a sauce or smothering them over a pizza is a waste. The only way to truly understand the perfection known as my father’s tomatoes is to enjoy them in simple form.
I’m partial to housing them down with just a sprinkle of salt, but here’s a recipe that everyone can love (even if you don’t have access to my father’s tomatoes — although he does handout seedling like frozen yogurt samples).
Ingredients: (Serves 4)
- 2 large heirloom tomatoes
- 1 block of fresh mozzarella
- 1 handful of fresh basil leaves
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of balsamic vinegar
- salt and pepper to taste
Step 1: Cut tomatoes and mozzarella into thick slices.
There you have it. A super simple, no-cook tomato salad. Nothing taste better than summer tomatoes, fresh basil, and smooth mozzarella. And with only a few days of summer left, it’s time to start enjoying.