Pat's caprese salad

Gardening writer Pat Rubin

Few things scream summer like fresh tomatoes and fresh basil. Part of the joy of gardening is being able to harvest tomatoes, says gardening writer Pat Rubin. And picking basil right out of the garden, well, the aroma alone is worth it. This salad is quick and easy to make, and it can be a small side salad or big enough for an entire meal.

Ingredients

8 to 10 leaves fresh basil
4 to 5 medium tomatoes
Fresh mozzarella
Olive oil
Balsamic vinegar

Instructions

Tear or cut basil into small pieces and place in the bottom of a salad bowl. Cut tomatoes and place over the top of the basil. Let sit for a half hour or so. This lets the basil impart some of its flavor and aroma onto the tomatoes.

Add mozzarella to taste. Generally, the mix is about 3/4 tomatoes and 1/4 mozzarella, but it’s up to the cook. Add a tablespoon or 2 of olive oil and balsamic vinegar. Toss and serve with slices of crusty bread that’s been toasted and buttered.

Tips: Use a mix of tomatoes for a beautiful salad. Cherry tomatoes also work well. For mozzarella, try the pearls for an option that’s easy to use and store.

Serves 3 to 4