Summer Tomatoes

One of the gifts of summer are vine ripe field tomatoes. With all due respect to hot house tomatoes, they just aren’t the same. Needless to say I make a lot of tomato salads in the summer when tomatoes are vine ripened and sweet. Try to find a variety of tomatoes, preferably heirloom and combine colours, shapes, sizes and flavours. This is one case when I say the more the merrier. Tomatoes do not require much in a salad. Serve with a sprinkling of Fleur de Sel and a drizzle of good, fruity, extra virgin olive oil and you are done. The tomatoes have enough acidity so vinegar is not required but suit yourself, if you want a drizzle of good balsamic vinegar then go for it. A chunk of lush, soft fresh buffalo mozzarella is delicious with this salad. Don’t forget to serve some grilled bread alongside to soak up the juice.

Ingredients:

Variety of fresh, vine ripened tomatoes

Fresh, soft chunk of Buffalo Mozzarella

Some green leaves, choose some of the following:

Basil leaves, shredded
Micro greens
Pea shoots
Arugula

A few slices of grilled bread, drizzled with a bit of olive oil

Good quality extra virgin olive oil

Balsamic vinegar or balsamic crèma, optional

Directions:

This salad cannot be made in advance. Tomatoes are best when eaten shortly after you cut them.

Slice the tomatoes crosswise and arrange on a platter or individual plates.

Lay a chunk of soft bocconcini over the tomatoes.

Drizzle olive oil over the tomatoes and cheese.

Scatter a few green leaves over the salad.

Sprinkle Fleur de Sel over everything and a twist or two of freshly ground pepper.

Drizzle with balsamic vinegar if using.

Serve immediately with grilled wedges of good bread drizzled with olive oil.

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