Caprese Salad with Heirloom Tomatoes

I couldn't resist the beautiful colors of these organic heirloom tomatoes. I didn't have much luck growing them the last few years because because the trees have grown and shaded my vegetable boxes, so I've had to rely on the wonderful growers that bring them to my local farmers' market.


Today I prepared a Caprese salad using freshly picked basil from my garden, and fresh mozarella cheese, sliced. I like a semi-generous amount of EV olive oil and a little splash of fine balsamic vinegar and then sprinkled with fleur de sel and freshly ground pepper.


All of the flavors work so well in bringing out the flavors of the fresh tomatoes and it's so easy to prepare. I've got to hand it to the Italians for coming up with such simple yet flavorful dishes such as the Caprese salad.

The colors and patterns of the tomatoes are spectacular. On the one hand they look too beautiful to eat but it's the beauty that makes them look so appetizing that one can easily eat several tomatoes in one sitting.

TJ's Tomato & Basil Hummus

In last week's Picky Eater column in the Food section of the San Jose Mercury News the columnist, Jolene Thym, reviewed hummus.

Hummus is a staple in my house and my personal favorites are 2 from Trader Joe's: the plain organic and the tomato & basil hummus.

It's pretty easy to make but since my food processor broke last year, I haven't made it at home. I still have my "mini prep" food processor but I'm going to experiment with my blender to see if that works for larger batches.

I enjoyed reading her reviews about 3 different hummus makers and pretty much agree with her.

Jolene writes... 
"Here's what you need to know about hummus, and what your options are, should you opt not to make it yourself. First off, know that all good, authentic hummus has a small dose of fat, because of the crucial addition of tahini, a sesame-seed paste. The other primary ingredients are, of course, garbanzo beans, garlic and lemon — all good, and all good for you"

"Hummus isn't just a dip. The ultra-healthy spread is a utility player in the kitchen. It's a great substitute for mayo on a sandwich, a perfect pizza-topper and delicious as a topping for microwaved potatoes. Add a dollop to a bowl of soup, or stir it in to add body and nutritional substance. And for those looking for a quick, light appetizer for a holiday party, serve hummus with crackers, vegetables, prawns or even sliced fruit. It's fast food for healthy eaters."

Basil from my garden

Basil from my garden
Originally uploaded by love_yellow

While I love the change of seasons I hate that I have to harvest all of my basil, or else the leaves turn yellow and tasteless.

My tomatoes are pretty much done so I had to buy a couple of heirloom tomatoes from the supermarket. Also picked up a chunk of fresh mozzarella.

This could have been my last summer salad - we are well into October after all. I do feel lucky to be in Northern California where I can still harvest basil in October.

I like to serve my Caprese salad over a bed of organic mixed greens. Makes me feel like I'm eating more greens... and I guess I am! :-)