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Miami, you’ve been bragging about the wrong things.
Sure, it’s February, and, of course, the weather outside is sunny and warm. Yes, we’ve got beaches, ocean views, and, most importantly, David Beckham.
But really, what we should be boasting about are our tomatoes.
While the rest of the country is surviving off squash and Brussels sprouts, we’ve got loads of local heirloom tomatoes at our farmers’ markets. And there’s no better way to showcase these winter beauties than in a simple tomato and mozzarella salad.
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Get these tomatoes home, and whatever you do, don’t stash them in the fridge — they turn mealy in the cold. Keep them in a bowl at room temperature until you’re ready to eat.
Fresh basil doesn’t do well in the refrigerator, either. Put the basil in a cup with water like a bouquet. Cover it with a plastic bag, and it’ll keep for at least a week without the leaves turning black.
Heirloom Tomato and Mozzarella Salad
Serves two as an appetizer
Ingredients
2 large heirloom tomatoes or 1/2 pint cherry tomatoes, as many varieties as possible
1/4 pound mozzarella cheese, preferably bocconcini or ovoline
1 tablespoon extra virgin olive oil
2 or 3 sprigs of basil
Sea salt
Quarter (or halve) the tomatoes and arrange them on a plate. Pull the mozzarella into hunks and tuck them in between the tomatoes. Add whole basil leaves, sprinkle salt, and finish with a generous drizzle of extra virgin olive oil.
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