Cutesy Caprese

It's Sunset magazine's idea, again, and a good one because even after the big tomatoes are finished for the season, often one still has producing cherry tomato plants.

You can toss them in a bowl with the small fresh mozzarella ciliegini and basil leaves, or you can thread them like this onto skewers and splash them with vinaigrette.

I fell for the presentation but the taste whisked me back into summer, a bonus!

Welcome Back, Old Friend

Here's a salad we haven't been able to enjoy since 'way long ago last fall when the last of the ripe, locally grown heirloom tomatoes was available. Good old caprese salad, with colorful tomatoes plus fresh mozzarella* and basil, drizzled with a little balsamic vinaigrette. Oh, yum! Welcome back! We missed you!

*I learned a new trick since the last time I made this - use an egg slicer, the kind with the thin, thin wires, to cut the mozzarella. Much tidier than trying to cut that soft, squishy cheese by hand!