Coming in just under the wire for September and, frankly, you've run out of time to make this delicious caprese salad. The whole plate is dependent upon having a good heirloom tomato and you really can only get them about three weeks a year. So, bookmark this for next September.
This recipe starts with having some good neighbors. Mine are terrific and they go to the farmer's market regularly. And bring me stuff. Two weeks ago, it was a big heirloom tomato. So what do I conjure up with this?
You want to make this a layered treat so that every forkful gives you a bite of all the ingredients. First, take a few slices of Prosciutto Di Parma and lay them side-by-side on a plate.
Take the heirloom tomato you might have gotten from your neighbors and slice it up in about six pieces. Place the slices evenly across the cold cut.
Take a small ball of mozzarella cheese and slice it into four pieces. Put them on top of the tomato slices.
Okay, you could probably eat it like this but it's key to make a vinaigrette dressing that will bring out all the flavors.
In a mixing cup, combine the following:
Two tablespoons red wine vinegar.
One teaspoon Dijon mustard.
1/2 teaspoon salt. Don't do more than this. There's salt in the mustard and the prosciutto and you don't want to be drinking water all night long.
1/2 teaspoon sugar.
1/2 teaspoon ground pepper.
1/2 cup extra virgin olive oil.
Whisk this all up and drizzle across the layers on your plate.
Go ahead and eat. Knowing full well that you probably can't have this again until the end of next summer.
Dinner last night: Hamburger and salad.