Heirloom tomatoes are starting to pop up at the farm stands where we live, which makes me a very happy camper. So does the fact that my own heirloom tomato plants are finally loaded with oodles of light green orbs, so there probably isn’t too much time left before they’ll be ready to snarf down, too. Add in the fact that my basil plants have grown like wildfire from all this heat and I had the perfect excuse whip up a newfangled tomato and mozzarella salad.

I’ve made it before for years, and you can find my original recipe here. Or if you have an abundance of heirlooms and basil, try this alternate version. It’s quick and easy to make and has a really fresh, unique flavor.

I would suggest skipping supermarket tomatoes and only making this salad with heirloom tomatoes, and whenever possible, include a few different varieties for abundant color, texture and flavor. Also, be sure to always use more than one type of basil. Having the fusion of different tastes really does make a difference. I used a combination of Genovese, Thai and Mrs Burns basils for a traditional, lemony and savory vibe. The ingredients can be found at most farmers markets, farm stands, ethnic grocers or even Whole Foods.

What you’ll need:
One to one and a half pounds of assorted heirloom tomatoes
A medium sized ball of mozzarella cheese
Three different types of basil
Extra virgin olive oil
Kosher Salt
freshly ground pepper

Cut your tomatoes into slices then into cubes. Do the same with your mozerella. Roughly chop your basil leaves and carefully stir all of the ingredients in a bowl. Slowly add in extra virgin olive oil, a tiny bit at a time. Start with one tablespoon then stop and stir your salad. The goal is to lightly coat the mixture. If you feel that more oil is needed, add it in. Add in a small pinch of salt and pepper to taste.

Spoon the salad into pretty individual bowls and garnish with a basil sprig.

Serve immediately.

This weekend we had a barbeque so I whipped up a tomato and mozzarella salad to go with the rest of the chow. It only took about 15 minutes to make and everyone snarfed it down in one fell swoop.

Want to give this recipe a whirl?

Here’s what ya need:

2 or 3 large Tomatoes
3/4 to 1 pound package of fresh Mozzarella Cheese
1/2 cup of fresh basil, coarsely diced
Olive Oil
Balsamic Vinegar
Kosher Salt
A large glass display platter or pretty serving dish

Cut the mozzarella cheese into thin slices. Afterwards, cut each slice in half. Repeat this process with the tomatoes.

Then coarsely chop 1/2 cup of fresh basil leaves.

Snap up your serving platter and decide how you want to arrange the salad. If you’re using a rectangular or square tray simple rows will look nice. Or if it’s a circular platter go with a circular pattern. Basically, go with whatever look strikes your fancy.

To arrange the salad simply place a tomato slice on the platter, followed by a bit of diced basil and a piece of mozzarella and more basil. Follow this pattern until the tray is full.

Gently drizzle equal parts of olive oil and balsamic vinegar over the salad. Just a little bit, don’t drown your salad! When done sprinkle just a pinch of kosher salt over the entire platter and serve.

Additional ideas for this recipe: Use freshly picked heirloom tomatoes in a myriad of different colors, styles and shapes for a visually stunning and uniquely tasty salad. If you’d like, add avocados, too.

You can also make a single serving version of this salad by purchasing round mozzarella cheese balls at the market and dicing a single medium sized tomato and a few leaves of basil.

A balsamic vinaigrette salad dressing can also be used in place of the olive oil and balsamic vinegar.

I made a batch of gnocchi from scratch today and was pleased that they came out highly enjoyable. Since I was feeling lazy I didn’t bother making fanciful shapes or scoring the sides so they’re a little misshapen but who cares, they’re delicious.

The recipe came from Anna Maria Volpis website If you have any interest in making gnocchi you simply must give this a whirl. Or check out her other fanciful culinary selections.

In other news pertaining to all things snarfable, I feel compelled to tell you that Wholefoods sells a delightful DIY squash soup kit in the veggie section. It comes in a plastic tub and all the fresh veggies are diced up and it includes a seasoning pouch. All you have to do is add veggie or chicken broth then puree it when it cools. It’s easy, it’s yummy and by george, it tastes better than the canned stuff any day. Plus it was a good excuse to whip out the cute vintage bowls. You know how it goes.