tomato mozzarella salad with arugula and pesto

tomato mozzarella salad with arugula

We have signed up for CSA (community supported agriculture) this year with Obercreek Farm. As we are just a family of three (two people plus a dog), we chose the half-share option which allowed us to pick up the vegetables from the farm every other week.

Last Wednesday, we got fresh tomatoes, arugula, a huge bunch of basil and many other vegetables. Then we stopped by Adams Fairacre Farm afterward to pick up fresh mozzarella cheese and some meats.

After a bite into the vine riped tomatoes, I can finally understand why people are so crazy about summer tomatoes and why people like Alice Waters kept emphasizing eating local. The flesh of vine riped tomato is so fresh and sweet. With our vegetables from Obercreek, I have made this wonderful summer salad. I am definitely signing up for Obercreek again next year.

Recipe: adapted from The America's Test Kitchen Family Cookbook

• some ripe tomatoes, sliced
• fresh mozzarella, sliced
• some arugula
• salt (sea salt or kosher salt) & black pepper
• extra-virgin olive oil
• balsamic vinegar
• pesto or chopped fresh basil

1. Wash and spin dry arugula. Lay the arugula on a plate.
2. Place sliced tomatoes on arugula.
3. On top of tomatoes, place sliced mozzarella cheese.
4. Scoop a little bit of pesto on top of mozzarella. You can also substitute pesto with chopped basil leaves.
5. Drizzle a little bit of olive oil, balsamic vinegar, salt and black pepper on the salad.
6. Allow the salad to sit for about 10 minutes for flavors to blend in.