The Taste of Summer

It was worth the wait. The first ripe tomato from my garden was eaten with much ceremony and gratitude. Nothing tastes of summer like a sun-ripened tomato. Every day, more tomatoes appear, promising a bountiful, if late, harvest. I ate the first plump treasure in a Caprese salad. It made a perfect summer lunch.

                                      

Caprese Salad

serves 1

1 tbsp. lemon juice

1 tbsp. extra-virgin olive oil

salt and pepper, to taste

1 large tomato, sliced thinly

3 slices of fresh mozzarella cheese

1 fresh basil leaf, thinly sliced

Whisk lemon juice, olive oil, salt and pepper in a small bowl. Arrange slices of tomato and cheese on a serving plate. Drizzle with lemon juice and olive oil dressing. Sprinkle with basil.