Ah, summertime bliss. The weeding has slowed down as the plants take over and limit the weed growth. Our tomatoes are in full gear right now. Big & beautiful. Some heirloom, some regular. Delicious. We've already enjoyed a few meals of BLTs. Today I made up this yummy salad using some fresh basil that is ready for harvest also.
from Serving up the Harvest
3 large juicy ripe tomatoes, sliced (I chopped them instead)
8 oz fresh mozzarella, sliced (I used mont-jack and cut it in chunks)
8 large basil leaves, torn
1/2 red or sweet onion, thinly sliced (I diced them)
2 Tbsp extra-virgin olive oil
1 Tbsp good quality sherry, balsamic, or red wine vinegar (I used red wine vinegar)
Sea salt and ground pepper
Mix all ingredients together and refrigerate for several hours before serving.
Hmmm, I just told about how I always follow recipes...oops!
Guess I do adapt more than I thought.