On days like today when the snow is falling and the daffodils should be blossoming (yes, I wrote this post in March!), I long for summer. Early summer when sweet, succulent berries are plentiful at the farmers’ market…and late summer when juicy garden tomatoes are ripe for the picking. Most of the tomatoes I spot at the market are anemic and just plain pitiful. But when dining out with friends for lunch recently in the village of Broad Ripple, just minutes from my home, I found a vestige of summer in their tomato mozzarella salad. Instead of serving sub par tomato slices, tender sun-dried tomatoes stood in their steed. Fresh mozzarella, a drizzle of olive oil and balsamic vinegar plus a sprinkling of fresh basil finished this refreshing Off Season Caprese Salad.
- 7-ounce ball fresh buffalo mozzarella
- 9 sundried tomatoes packed in oil, cut into strips
- 6 fresh basil leaves, chopped or cut into chiffonade (roll leaf cigar style, then cut into thin slices)
- Good quality balsamic vinegar (mine is aged 18 years)
- Extra virgin olive oil
- Sea salt
- Freshly ground black pepper