A Backyard Caprese Salad

{A Caprese salad made with local mozzarella and tomatoes and basil from my garden}

Ever since I discovered a local source of mozzarella cheese --via the Blue Ridge Dairy of Sterling, VA-- I've been looking forward to having a Caprese salad with tomatoes and basil from my own garden. I was able to do this just a few days ago for my Southern SOLE Food Local Meal Challenge of the week.

The first few tomatoes in my garden ripened last week. I harvested these two Ace55 hybrids...

...and just a handful of Chocolate Cherries. I know it's such a cliche to be a gardener who loves tomatoes, but this is why I started a garden in the first place, to grow my own tomatoes. I get so excited when I see the first tomatoes of the season!

The basil plants are growing in the same huge container with my Mortgage Lifter. To say that this Caprese salad was delicious and fresh just doesn't do it justice.  It was so perfect that I ate half the plate without adding salt, pepper, or olive oil, and I didn't miss or need those ingredients. I did add them to another serving, and I must admit, I wish I hadn't. That's the beauty of using fresh and local ingredients--often you don't need to season food as much or at all.

I think this was supposed to be Fruit Week with my SSFC participants, but I just had to showcase my Caprese salad first. I'll post about my local fruit dish next week. I'm looking forward to more tomatoes and Caprese salads for the rest of summer.