Now that Heirloom tomato season is here, I’m planning meals around the ultimate tomato dish in our house…the Caprese Salad. But our summer meals with Caprese on the table most often go to Mediterranean flavors. Lately, I’m loving sipping our 2009 Sauvignon Blanc before sunset, with its crisp refreshing acidity and bright citrus notes. So I had to tweak the Caprese to pair with this wine and the light summer fare I serve along with it. It was an easy variation, of course. Instead of fresh mozzerella and snipped basil, I use deliciously salty and acidic fresh local sheep’s milk feta and fresh garden mint. Along with a splash of balsamic I layer a squeeze of lemon, and drizzle all with a lively green olive oil.
For four servings, you’ll need:
2 medium to large ripe heirloom tomatoes
6 oz. fresh sheep’s milk feta cheese
½ cup fresh mint leaves, washed and patted dry, then snipped
Fresh ground black pepper, to taste
A splash of aged balsamic vinegar
A squeeze of ½ lemon
Fresh “green” olive oil, to taste
Slice the tomatoes and pepper liberally. Sprinkle the feta over the tomatoes, then top with snipped mint. Splash with the balsamic and lemon, then drizzle with olive oil. Serve at room temperature.