Only three pictures today!
After all, all my posts can’t be a million miles long, and there’s only so far I can break down a salad.
Especially when that salad is a simple twist on the simplest and classiest of salads.
Our homegrown Cherokee Purple tomatoes, layered with sliced fresh mozzarella and homegrown Sweet and Purple Basils.
Drizzled with olive oil and a balsamic reduction and sprinkled with sea salt.
To make a balsamic reduction, just pour some (cheap!) balsamic into a sauce pan and turn the heat up to medium. Watch it carefully, or you might burn it and have to throw it away and start over…
When it’s reduced by half or a little more, and syrupy sticky sweet, (still very liquid), it’s ready. Drizzle it over your salad.
At least, that’s how I do it.
A delicious way to enjoy tomatoes straight out of the garden. I feel like this salad is the epitome of summer!