I love Indian summers. We're still getting great tomatoes here in California and I will be eating them in salads until they are all...gone...
I know I posted an insalata caprese salad recipe recently, but is there such a thing as too much tomatoes and mozzarella? This is a different way to get the same flavors. The lemon zest plays off the basil and gives a nice, perfumey zip to the salad.
You can do this right in the serving dish. Combine two handfuls of grape tomatoes, halved; 12 or so small mozzarella balls; ripped basil, about 8 leaves (I like big fragrant bites of basil); a pinch or two of finely chopped parsley; and some lemon zest. (Use a medium gauge microplane to get chunkier pieces of zest. Run the lemon over it in three quick bursts and you'll have enough for the salad.) Drizzle with fruity extra-virgin olive oil. Salt and pepper to taste. Serves 4 as a starter or side.
[photo credit: Stefania Pomponi Butler; bowl: one of my favorite shallow serving dishes from West Elm.]
