Sunday, August 12, 2007

They're More Mellow in Yellow

Yesterday I was thrilled to find yellow tomatoes at the market. I don't mean heirloom tomatoes, but just your "ordinary" every day tomato in yellow, whatever that "ordinary" tomato may be. I'm not exactly a tomato aficionado. In fact, this may come as a surprise considering how often I eat them, but I am not much a tomato person. I've been slowly growing to like them, but sometimes it still depends on the day and the tomato. I'm not sure if these tomatoes were flavorless, or just milder, but I liked them. They were bright yellow and juicy, but not too juicy, which was just what I was looking for to make tomato stacks.

There's nothing original about them, they're just a more portioned way to make a caprese salad, I suppose. But it is simple and just so pretty! They aren't exactly spectacular, more of a refreshing taste, but I've been wanting to make some anyways.

Stacked Caprese
makes 4 5-tiered stacks (quite small, so serves one or two as a salad, or 4 as a light first-course)

2 medium tomatoes, such as roma
1 ball of ovoline fresh mozzarella, about two to three ounces
12 basil leaves
balsamic vinegar

Slice of top of tomatoes and slice rest of each tomato into 6 slices. Sprinkle with salt and pepper to taste.
Slice fresh mozzarella into 8 slices.
Staring with a slice of tomato, top with a slice of cheese and a basil leaf, another slice of tomato, another slice of cheese, another slice of tomato, and top with a basil leaf. Make 3 more with remaining ingredients.
Drizzle with balsamic vinegar and serve.

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