It’s the Time of the Year When Tomato With Mozzarella Is Actually Great

3 variations for tomato season

Mark Bittman
Heated

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A large bowl of Tomato, Mozzarella, and Bread Salad.
Photo: Romulo Yanes

Back when dining out was more a part of our lives, you could find a restaurant with mozzarella and tomato salad, it seemed, on every block no matter the time of year. A Caprese salad is simple to prepare, and, let’s face it: People like cheese. But out-of-season tomatoes are always going to disappoint.

Now — or within weeks, depending on where you live — it’s time for truly standout Caprese salad and its variations. They’re even better when you make them yourself — perhaps with a few tomatoes from the farmers market, or the ones you picked from your Victory Garden. Basil — if you don’t already have some in your yard, in a pot on the patio, or even on the fire escape — is still worth growing in your own little spot. We’ve got months of warmth and sunshine left to enjoy such a simple pleasure.

Read on for three variations.

Tomato, Mozzarella, and Bread Salad

Serves: 4
Time: 45 minutes

Panzanella meets the Caprese salad for this recipe.

Ingredients

  • 1½ pound Italian or French bread (about ½ loaf)
  • 4 medium tomatoes

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