Tomato and Mozzarella Salad

For the second year in a row, my tomatoes have disappointed me.

Last year, it was the wet, spreading fungus and giving me some serious bug problems. This year, it was a bout of strep throat that hit when the summer heat was at its worst. My poor tomatoes cooked.

All this means, of course, is that I am spending a lot more money on my lovely heirloom tomatoes, and not that I am going without them. I've been taking advantage of the season to try some extra varieties, to better plan my garden for next year.

This was my lunch yesterday.



Here is how I did it:

1 loaf focaccia
1 large brandywine tomato
1/2 pint sungold cherry tomatoes
8 oz mozzarella cheese
1/4 cup thinly sliced red onion
1/4 cup torn fresh basil leaves
olive oil

1. Chop the brandywine tomato into bite-sized pieces and place them with their juices in a large bowl. Quarter the sungold tomatoes and add them to the bowl.

2. Cube the mozzarella. Try to keep the bites consistently sized between the tomatoes and mozzarella pieces. Add them to the bowl.

3. Top with sliced onion and basil. Drizzle 2-3 tbsp olive oil over the top. Toss to combine.

4. Let the salad sit for 15-20 minutes to let the flavors combine. Cut the focaccia into wedges. Arrange wedges in individual serving bowls and add salad. This recipe makes a very filling lunch for two or a side dish for 4-6.

Feel free to substitute your favorite tomatoes, or whatever looks best at your local farmstand. I find the recipe works best with a 2-3 kinds of tomatoes, varying in color, sweetness, and acidity. Experiment with some interesting colors and shapes.

Enjoy!