Tuesday, September 7, 2010

On The Side: Tomatoes with Mozzarella

All the 90-degree days of the past month had me serving up this up quite often.  Heirloom tomatoes, Vermont mozzarella, avocado oil (sometimes hazelnut or sunflower oil), and pink Australian flake salt.  Sure bet as a side/salad, but works as a refreshing main when it's too hot to cook.