Tomato season has taken it’s sweet time getting here this year, but now that we are in the last days of August, the garden is ripening more and more tomatoes for me each day. I keep a plate out in the kitchen and load up what’s ripe which is helpful for snacking and for remembering to eat tomatoes in all the ways: BLTs, tuna and tomato, and plain with olive oil and Maldon salt. Tomato and Mozzarella salad is one of my favorite summer dishes, a fleeting pleasure that keeps you present in nature’s rhythms.
How to: heirloom tomatoes, fresh mozzarella (ideally sold in brine, large or small, it’s all good), extra virgin olive oil, and Maldon salt. Torn basil is nice but not essential. Serve with a nice bread, grilled slices of sourdough doused in olive oil are particularly tasty.