I think one of the best things of August and September is all the fresh fruits and vegetables available at our local markets.
We recently went to the market and purchased a lovely basket of fresh, ripe tomatoes. Nothing beats a tomato allowed to fully ripen on the vine in the sunshine.
When I found a recipe for basil vinaigrette, I had to make it, then drizzled it over fresh sliced tomatoes. With a bit of freshly ground pepper, this makes an awesome accompaniment to any meal.
The only thing that would make this even better would be to layer in some sliced buffalo mozzarella cheese, and voila, a caprese salad!
Here's the vinaigrette recipe from Simply Recipes( a blog I regularly read):
1 teaspoon Dijon mustard
1 shallot, chopped
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup roughly chopped basil leaves
1/4 cup white wine vinegar
3/4 cup olive oil
1 Place the salt, sugar, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.
2 Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold you hand over it to minimize splashing.
3 When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes.
Store covered in the fridge for up to a week.
Makes a little more than one cup.