This week I had the opportunity to check out a nearby farmers' market AND visit my favorite farmstand, so I'm swimming in local produce (not to mention the loaf of Honey Whole Wheat bread that called to me from the Great Harvest Bread Co tent).
Tonight I'm planning to grill a couple of flank steaks to serve with my locally-grown corn and Stacked Tomato-Basil-Mozzarella Salad. The tomatoes and basil were grown a few miles from here, and the mozzarella traveled from Vermont, so I consider it local in that it's not from Italy, or New Jersey. For dessert, maybe some fresh peaches and ice cream. Mmmmm.
Stacked Tomato-Basil-Mozzarella Salad Serves 4 or so
4 - 5 locally grown tomatoes, such as beefsteak or heirloom varieties 1/2 lb. fresh mozzarella cheese (you may want more if you like thick slices of cheese) 12 - 14 fresh basil leaves freshly ground black pepper about 1 T. highest quality extra virgin olive oil sea salt
Using a serrated knife, slice the tomatoes and lay on a cutting board. Sprinkle with pepper. Wash the knife and use it to slice the mozzarella in thin slices. Assemble your stacks by placing a large tomato slice on the bottom, followed by a slice of mozzarella and a basil leaf. Repeat, ending with a small tomato slice. Slide a fancy toothpick through the center of the stack and place it on a plate. Repeat with remaining ingredients until you have 6 or so stacks. Drizzle the stacks with about 1 T. of extra virgin olive oil and sprinkle with sea salt. Serve.