Insalata Caprese

The first heirloom tomatoes of the season showed up at Whole Foods, which prompted me to make a caprese salad as a first course the other night.

The tomato:

Slice it and throw on some fresh mozzarella, chopped basil, olive oil, salt and pepper, and you get this:

Steph, who would rather eat hot glass than any sort of a tomato, actually gave it a try:

Well, I thought it was delicious.