Fresh Mozzarella

It's still a bit early for fresh locally grown tomatoes here in Virginia, but with the temperature in the 90's  this weekend it's about all I can think of eating.  Nothing like ripe tomatoes and fresh mozzarella with a drizzle of olive oil, fresh basil and some freshly crushed pepper and a sprinkle of salt.  I also enjoy an added drizzle of good balsamic vinegar more often than not, but that's just me.

 

*Side note on the olive oil-if you haven't tried McEvoy Ranch's extra virgin you really ought to do yourself a favor and indulge.