Tomato lovers supper goodness

Tomato heaven. That's what I am in. I was sent home with a very healthy load of fresh juicy Ohio tomatoes. I can never have enough tomatoes in this house. They are pretty much nearly gone. Seriously, you just don't get how much tomato eatin' has been going on around here. Mostly by me and well I can't forget about MY daughter Leah. (She is mine for sure just based on her tomato loving) Whereas I am a tomato appreciator she is the junkie. When she asked me to slice up one for breakfast I knew. Yes. She is a tomato junkie. But that's alright. It's quite fine to love such good for you things. Together we have eaten about 2 tomatoes a day. The each of us. So, uh that's 4 a day folks. Leah eats them straight up. Sliced and slurped up in their delightful juices. I have mixed it up a bit. I like a little variety.

This morning I stared at all those tomatoes thinking of several things to make, but nothing was really making my mouth water. I wanted something fresh and light for supper. It's still warm enough to put a damper on my desire to go all out in my meals. Later on in the afternoon I was in the garden cursing the squash bugs for destroying my pumpkins and watermelons when I noticed that the basil needed some tending. With a garden full of herbs there had to be something I could make using the best of the season right? I plucked some basil leaves and then it hit me. Tomato basil mozzarella salad. Ah yes. Easy, fresh and yummy. That would be enough for me to be happy, however I had to think of something for the girls to eat. I doubt the salad would be as big of a hit with them as it would be with me. I decided to grill some chicken on the George Foreman. Nothing fancy. Chicken. Grilled. Done. Then I had to make some pasta because the "tummy said so". The girls ate chicken with their pasta and sliced tomato on the side. While they ate I worked on my salad.

Tomato Basil Mozzarella salad
2 large tomatoes
1/2 cup loosely packed basil leaves
1/4 cup coarsely chopped red onion
2 T red wine vinegar
1 T extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1/2 a ball of fresh mozzarella

Slice the tomato into strips or large chunks, place into medium non-metallic bowl. Tear your (washed and dried carefully) basil into bite-sized pieces, toss into bowl with tomato. Add the onion, red wine vinegar, olive oil, salt and pepper. Gently stir the mixture to coat well. Prepare the cheese by slicing the ball in half, reserve the other half for later use, perhaps another salad. Cut the half into bite-sized chunks or smaller depending on your taste. Fold in mozzarella chunks. Serve immediately or allow to chill slightly before serving.

I had to restrain myself from eating straight from the bowl. The amazing fragrance of this salad is very tempting. The neighbor's daughter watched me make the salad with much interest. She was lured into the kitchen by its fragrance and she kept inquiring about the dinner I was making. She'd possibly still be here if her mother hadn't called her home. I will not be surprised if I see her here tomorrow. By the time I finished making the salad I was famished. Because I was that lazy what began as a chicken and pasta with a side of tomato basil mozzarella salad supper ended up being a chicken-pasta-tomato-salad. I just tossed everything into my bowl and called it supper. That was rather satisfying. This supper took less than 30 minutes to make.

I will also remind my darling readers that all things I make are incredible guesses in taste. What I mean by that is I'm a toss some stuff together kind of cook. I see recipes as mere guidelines and suggestions. Depending on your palate you may require more of an ingredient. I am a low salt person so I will not be offended if you alter any mere guideline to your taste. As we try to manage our tomato habit I hope you are able to enjoy a little taste of summer on your end of the world.