Simplicity is always the key to any dish. This is particularly true of seasonal produce and even more so when you're growing your own stuff. Caprese salads are always a favorite as mozzerlla, basil and tomatoes simply just love each other. This salad is said to represent the Italian flag showcasing the red, white and green colors. My fellow apprentice at Camp Joy put together this stunning collection of colors for lunch the other day and I couldn't help but nibble at it when she wasn't looking. The colors just invite you in and the simplicity of the balsamic and olive oil send me back to the land of red, white and green, Italia. Of course it is important to enjoy this insalata with as fresh as possible ingredients from the tomatoes & basil to the mozz. Also a quality virgin olive oil will only add to the divinity of this dish.

Insalata Caprese

4-5 ripe heirloom tomatoes, sliced into discs

handful fresh basil

1 ball mozzarella or burrata sliced into bite sized pieces

Drizzle of good Balsamic & Olive Oil

Salt & Pepper

With a sharp knife slice tomatoes into large discs and lay on a large platter, seasoning generously. Lay mozzarella a top of tomatoes and drizzle balsamic and olive oil. Finish with basil leaves and as much salt & pepper as you please.

On hot summer days like the past few weeks have seen; its to hot to cook, to move, or to do just about anything. Philadelphia, Like the rest of the Northeastern seaboard, has been enveloped by a hot, sticky, humid, mess of a summer; however, for me, this can only be made acceptable by the promise of a delicious tomato season. These lycopene rich fruits generally come to Pennsylvania in July and are around until roughly September. If you are lucky enough to be able to pick up some tomatoes at a local farm stand in season, you can truly taste the vast difference between heirloom and local tomatoes, as opposed to their bastardized GMO and off season sisters available year round at many super market chains.