Sunday, November 13, 2011

No-Oven Summer Recipes

We serve mozzarella and tomatoes with a loaf of crusty bread and/or a couple of ears of local corn and call it dinner. The amounts here are approximate: Everyone in my family eats a large tomato and several pieces of cheese — except my son, who eats cheese and basil only.

Hands-On Time: 20 minutes
Ready In: 20 minutes
Yield: 4 servings

2 pounds ripe local tomatoes (4 to 6 large), cored and sliced
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 pound fresh mozzarella (water-packed is best), sliced
2 tablespoons extra-virgin olive oil
2 dozen basil leaves, washed and spun dry
Set tomatoes in a single layer on a large platter or individual dinner plates. Drizzle with vinegar and sprinkle with salt. Lay one cheese slice on each tomato slice. Drizzle with olive oil and a

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