I got home from a family wedding over the weekend and discovered a bit of red poking out from beneath my tomato plant. Ripe tomatoes!
These cherry tomatoes look a bit more normal than what grew on my balcony window boxes last year. Along with my basil plant that survived the winter I knew I had the makings for a quick caprese salad to accompany fresh corn on the cob and a teriyaki salmon patty (courtesy of my corner store).
Everyone should make fresh caprese salad with summer’s red jewels as often as possible. It is fast, easy, and pretty to look at. Usually, one layers slices of full-sized tomatoes with overlapping rounds of fresh mozerrella cheese and basil leaves. But I found I could make do with the petite offerings from my balcony just fine.
Drizzle with extra virgin olive oil, sprinkle with salt, and a few grinds of fresh pepper. Delicious. Hooray for summer! So what if the light is beginning to slip away earlier each evening. The tomato plant isn’t finished just yet. Thank goodness.
Kitchen Report 