Nothing is simpler and more reminiscent of the dog days of summer than a ripe and juicy tomato. Biting into a sun-warmed tomato like it is an apple, letting the seeds and juices run down your chin, is an experience all should try at some point. You really taste the intensity of summer in its truest form.
The classic Caprese salad is a great way to savour garden ripe tomatoes – paired with fresh mozzarella and basil, dressed with extra-virgin olive oil and balsamic vinegar. A friend gifted us a bottle of Cabernet-Merlot balsamic reduction from Nonna Pia based out of Whistler, BC a few weeks ago. I picked up a pint of heirloom cherry tomatoes at the River Heights Farmers’ Market on Friday and made a great salad for my in-laws last night. The sweet balsamic reduction added a delicate flavour, complimenting the other ingredients and rounding out the dish. The soft, milky cheese and quartered heirloom cherry tomatoes made the perfect backdrop to the best EVOO, fresh cracked pepper and flaked sea salt.
Thank you, Theresa!