September might
be the start of fall, a
thinning of the light.
But here in Seattle,
it’s tomato season.
I cannot wait to eat
them again. Honestly,
my favorite way to eat
tomatoes in season
is raw with some sea
salt, standing over the
sink. I also love them
in salads, especially
with raw sweet
corn and basil. This
caprese salad, stacked
like a napoleon, is
about as much work
as I want to do to
eat my tomatoes. If
you feel like taking
it apart and cooking,
these ingredients
would make the
perfect topping for a
gluten-free pizza.
Stacked Caprese Salad
SERVES
4 PREP TIME
10 MIN
2 large ripe tomatoes
2 large balls fresh mozzarella
Salt and pepper
Fresh basil leaves, for stacking
Olive oil, for drizzling
Evenly cut each tomato and mozzarella ball into thick slices. Lightly
salt one slice of mozzarella and stack a tomato slice on top. Lightly
salt it, then stack basil leaves on top of that. Continue stacking until
you have used 3 slices each of mozzarella and tomato. Drizzle with
a little olive oil and season with salt and pepper. Repeat with the
remaining ingredients.
