Summer is winding to a close and I couldn’t be happier. Of course, we still have a good six to eight weeks of summer in Phoenix, but at least the days are getting shorter and I know an end to the hellacious heat is in sight. I can’t wait to get started on all my favorite fall foods. But first, I’ve got to get in a few more summer favorites before they go too far out of season.
First up, caprese salad. I think I could eat this stuff everyday, especially when I find the most gorgeous heirloom tomatoes ON SALE at my favorite grocery store! It’s food like this that will make me excited when summer rolls around again next year.
Heirloom Caprese Salad with Pesto Vinaigrette
Williams-Sonoma, Savoring America
1/2 c. firmly packed fresh basil leaves
1 small garlic clove
3 TBSP red wine vinegar
1 TBSP Dijon mustard
2/3 c. olive oil
kosher salt and freshly ground black pepper, to taste
2 lb. mixed heirloom tomatoes
3 large balls fresh mozzarella cheese, about 3 oz. each
6 fresh basil sprigs (for garnish)
1. Combine 1/2 cup fresh basil leaves, garlic, vinegar, and mustard in a food processor. Pulse to combine.
2. With the machine running, gradually add olive oil through the feeding tube, processing until completely incorporated. Season with salt and pepper. Pour into a small serving pitcher or bowl, cover, adn refrigerate until ready to serve or up to two days.
3. Cut the tomatoes and mozzarella into 1/4 in. thick slices. Arrange on a chilled platter or individual plates.
4. Sprinkle with salt and pepper. Drizzle some vinaigrette over the top and garnish with extra whole basil leaves.