The Taste of Summer

Tonight, summer arrived for me. Yes, we've already had some hot days. And it's true, I actually don't like hot weather, so I wasn't complaining that June was colder and wetter than usual around here. But there was one problem with our cold and wet June: no tomatoes.

But tonight, we finally enjoyed what to me is the taste of summer -- tomatoes. And not just tomatoes any old way, but tomatoes in Caprese Salad.

Of course, I haven't been to the Isle of Capri off the coast of southern Italy. The closest Kathleen and I got was Naples, which is close, but no cigar. Yet I have fallen in love with this delectable salad inspired by that celebrate island.

Caprese Salad is simple to make, but easy to mess up. To really enjoy this dish, you have to use vine-ripened tomatoes. You cannot make this with hothouse tomatoes or canned tomatoes. And you need to use fresh basil. And fresh mozzarella. And extra virgin olive oil.

4 tomatoes
20-25 fresh basil leaves
1 pound fresh mozzarella cheese
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Slice tomatoes 1/4 inch thick. Wash basil leaves and dry in a salad spinner or on clean kitchen towel. Slice mozzarella 1/4 inch thick and about the same size as the tomato slices.

Arrange the tomato, basil and mozzarella on a platter in a circle (first a tomato slice, then a basil leaf, followed by a slice of mozzarella, and repeat). Drizzle with extra virgin olive oil. Sprinkle with salt and pepper. Serve immediately.

Tip: Refrigerating tomatoes will destroy their texture. Leave them on the kitchen counter instead, and eat them within a few days. If you have more than you can eat, you can:

1. Make tomato sauce and freeze the sauce
2. Make salsa
3. Give tomatoes to your friends, neighbors and family members who don't have gardens. They'll thank you!