Mozzarella, Tomatoes and Fresh Basil
From
| July 18, 2011
In Travel Scoop
A friend of mine on Facebook posted in her status: Is there a 12-step program for tomato addiction? After I stopped laughing, I wondered the same about my seemingly addiction to fresh tomatoes and mozzarella cheese.
Even though I'm in Paris, and French cheeses are all around me, I am still eating my quota of Mozzarella. But this is slightly different. This is so fresh you can practically hear the cow mooing in the background!
Because I can't seem to help myself when I'm at the street market and the Fromagerie stands beckon me, I end up buying some Fresh Mozzarella along with my Roquefort, Camembert and whatever else looks appetizing for the day.
The best way to enjoy it is straight, maybe with a dash of vinaigrette or plain balsamic vinegar. We've also come to love a bagguette sliced and drizzled with balsamic vinegar topped with slices of tomato and Mozzarella and dotted with fresh basil leaves, just as much. It's a beautiful lunch and easy and cheap, as well. Try it, you'll like it. Check out the related recipes for more on how to enjoy the fruits of the season!
Comments
From Beverly Mills - July 22, 2011
I have gotten exactly 3 tiny tomatoes from the "patio plant" on my little apartment deck here in DC. I think that for the past few years, growing tomatoes has mostly been a statement of belief that plants still produce our food!
From Jamie - August 25, 2011
I have been a tomato and basil fanatic ALL summer. Nothing tastes like summer more than the combination of these two foods. Thanks for the inspiring recipes. I think I need that 12-step program, too!
From Sailu @ Indian Recipes - September 07, 2011
A favorite of mine. One of the best summer food I can think of.
Related Recipes
Chopped Margherita Salad
June 21, 2010
Chopped Margherita Salad is a cross between a margherita pizza and a buffalo mozzarella salad -- with a little romaine thrown in for summer crunch.
Read full recipe.
Roasted Tomato Caprese Salad
May 22, 2011
A drizzle of balsamic vinegar and the blend of baby field greens beautifully substitutes that sweet bitter flavor the basil usually brings to a classic Caprese salad. There’s no need for vinaigrette, since there’s plenty of extra-virgin olive oil from roasting.
Read full recipe.My Books
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From Martha in KS - July 18, 2011
Oh, Alicia - the tomatoes are beautiful! Our weather this year has been so weird - cloudy & rainy spring & then HOT! I have yet to pick my first luscious tomato. Maybe they'll ripen before snow arrives. lol