Friday, July 13, 2007

Tomato Salad for a Summer Day

Hi All, We have had the most wonderful week. Wednesday Elizabeth and I were in Casco for the Casco Library's annual morning tea. She was a chef extraordinaire and my assistant. I made sure to speak a little less to allow her to fill in- and fill in she did. Folks even came up to her after the demo and asked her to sign a book. It was simply delightful! The tea was at the Pleasant Lake House B&B, a lovely lakeside place with the perfect flat lawn to host the event. Mark Heidmann of Maple Springs Farm in Harrison supplied us with gorgeous greens- rainbow chard included, three types of basil, lemon balm, flat leaf parsley, and close to five pounds of heirloom tomatoes. These succulent, vine-ripened beauties included a dark burgundy variety called Black Krim. They were absolutely gorgeous and melt in your mouth delicious. Here is a quick recipe for a tomato salad that features each flavor in turn.
Tomato Salad
Have available at least three types of fresh tomatoes. I used Black Krim, Beefsteak and tiny grape tomatoes. I selected the equivalent of at least one large tomato per person's portion.
To serve 4-6
4 large tomatoes
1 8oz box grape tomatoes
1 8oz package mini fresh mozzarella balls
3 T good balsamic vinegar
3 T Gasull or other fruity extra virgin olive oil
1 t salt
1 t pepper
1 clove fresh garlic, minced or pressed
6-10 large fresh basil leaves cut into a chiffonade of ribbons or rough chopped plus an additional couple of leaves for garnish.
Combine the tomatoes and mozzarella in a large bowl. In a separate bowl whisk the remaining ingredients. Pour over the tomatoes and toss gently. You can serve this salad right away or let it sit for a half hour or so. Garnish with additional basil and serve.

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