Chunky Caprese Salad

From approximately April-December, there are a multitude of farmer's markets across Baltimore City.  Fortunately for us, one of them is located just a stone's throw away from our apartment and operates on Sundays.  We've been enjoying the market all summer, buying a variety of fresh vegetables and fruit, delicious prepared food, and doing some quality people watching.  

Though I really am welcoming the onset of autumn--I'm entirely over the summer heat and humidity--it makes me a little sad to realize that the delicious fresh produce that has been so readily available over the summer will no longer be available, or at least not available and as tasty as it is now.  

Today we managed to make off with some grape tomatoes, a ball of fresh mozzarella, and some ice cream!

Anyway, there's nothing too fancy about this dish here; just a tomato, basil, and mozzarella salad made with the spoils from our trip to the farmers' market this morning.  Despite it's lack of inventiveness, it sure is pretty.  I call it "Chunky Caprese Salad" because I just kind of chunk everything up and throw it in a bowl.  It's the lazy person's version of the classic recipe.


You'll need:


Tomatoes (we went with grape tomatoes since the full sized heirlooms weren't looking so hot today, and have regular red ones and some green guys that I'm not sure what variety they are)
Fresh mozzarella
Fresh basil, torn or chopped
Extra-virgin olive oil, for drizzling
Salt and pepper


Wash and dry your tomatoes.  Slice them in half (or if you're using bigger, full-size tomatoes you can cut them into big slices or wedges... do whatever you'd like!) and place them in a bowl.  


Slice (or dice, or whatever!) your mozzarella and add it to the tomatoes.  Add in the fresh basil.  Toss everything together.  Drizzle everything with the olive oil, and give it a healthy sprinkling of salt and pepper.  Toss again.

Summer in a bowl =)

You can let it hang out in the fridge or a while, or eat it as is.