Thursday, July 25, 2013

Haphazard Caprese Salad With Gold Tomatoes

ACOrangeTomatoes

It's way too hot to cook. Turning on the stove or oven makes the entire house unbearable, and who really wants to eat anything hot or heavy anyway? (That's a rhetorical question, Nick has been baking and braising as much as ever. I don't get it.)

It's too hot to do much of anything, so I've just been tearing up really good ingredients with my hands and then eating them cold and raw. (See also: avocado on bread and squashed blueberries over ice cream.) This one was just a ball of buffalo mozzarella, which is irrationally expensive around here, but sometimes one just gets a craving and can't help it. I tore it into little pieces with my hands, then covered it with gold cherry tomatoes sliced in half and some shredded basil from the new basil plant that replaced the basil plant I accidentally killed two weeks ago.

Then the plate just got some salt, black pepper, and a drizzle of a particularly grassy Italian olive oil.

Nick maintains his completely irrational dislike of raw tomatoes, even exquisite bright orange tomatoes like these. I made him a version with figs instead of tomatoes and had the other half of this haphazard caprese salad for breakfast today.


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