2 minute read
Tomato Salad
SUMMER FRESH Tomato Salad
STORY & PHOTOS BY PRIYA HUTNER
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On the East Coast, where I grew up, we used to pick tomatoes from my grandfather’s half-acre garden. We’d sit on the ground with our bounty of ripe red Jersey tomatoes; he’d hand us
a salt shaker and we’d eat them like apples. ese days the farmers’ markets and CSA boxes are abundant with tomatoes, ripe for the picking. And there is nothing like a simple fresh tomato salad as a summer meal. If you want to make it Caprese, add fresh water mozzarella.
Find local farmers markets in this edition or at TheTahoeWeekly.com
Cooking is a meditation for Priya, it is from that place she curates her menus and recipes to create delicious and nutritious meals for The Seasoned Sage, her company catering to client’s culinary preferences and dietary re-strictions. She is also working on a series of cookbooks. Visit her website at TheSeasonedSage.com or contact her at priya@theseasonedsage.com.
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Summer Fresh Tomato Salad
From the kitchen of: Priya Hutner · Serves 4
4 large tomatoes, sliced thin 2 T extra virgin olive oil 2 T balsamic vinegar 1 T fresh basil, chopped 1 t salt 1 t fresh ground pepper 4-6 oz. fresh water mozzarella (optional)
Arrange sliced tomatoes on a platter, drizzle oil and vinegar on them. Season with salt and pepper. Add basil and serve. Add mozzarella if desired.
