It’s really hard to believe that today is the last day of summer isn’t it? Here in Florida, we really don’t say goodbye to summer weather until late October, at least. I have to admit, I am slightly envious of the talk of cooler morning temps around the country…we’re still creeping into the 90s this week.
At the market yesterday, I noticed right away the beautiful selection of autumn squashes right when I walked in. Not only are they so pretty to look at, they are delicious to eat too. I actually went home with a couple delicata squash and one nice butternut squash. Past all the colorful squash, I noticed basket after basket of beautiful red and yellow tomatoes tucked back into the corner of the store. They smelled fresh off the vine still. Summer tomatoes will still be around, if not for just a short while longer and I plan on taking advantage of them and eating them every chance I get. Here’s one of my favorite ways to enjoy them.
Tomato, Mozzarella and Basil Stacks
12 fresh basil leaves
4 medium-sized vine-ripened tomatoes
1/2 pound fresh mozzarella cheese
Freshly ground black pepper
extra-virgin olive oil
To julienne basil leaves: Stack basil leaves and roll tightly into a cigar type roll. Slice into thin ribbons.
Cut tomatoes and mozzarella into 1/4³ thick slices. Arrange tomato and mozzarella slices into stacks of alternating layers. Sprinkle julienned basil and sea salt over each stack. Drizzle olive oil and balsamic vinegar over each stack and serve immediately.