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whole roasted cauliflower wedges and mushrooms

Nov 10, 2020
1 min read

Updated: Nov 20, 2020

Adapted from The Food Network Kitchen

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July is tomato season in Charleston, and it’s the perfect time to celebrate the beauty of peak produce. When I walk into the farmer's market or Veggie Bin on Spring Street downtown, I am inspired by all the produce options! This time of year, tomatoes are at their prime. Heirloom varieties, beef steak, cherry tomatoes, yellow tomatoes...the list goes on. Caprese salad, to me, is an opportunity to let tomatoes shine. I keep caprese salads simple with tomatoes cut into a variety of shapes, creamy buffalo mozzarella (I use the buffalo mozzarella cheese from goat.sheep.cow that they buy from Luigi Guffanti in Campania ), fresh basil, Olinda olive oil and flaky sea salt. It is so easy to make that you can do it with a glass of wine in your hands or hungry friends and family around you in the kitchen. Check out my five star caprese with mozzarella di Bufala

July is tomato season in Charleston, and it’s the perfect time to celebrate the beauty of peak produce. When I walk into the farmer's market or Veggie Bin on Spring Street downtown, I am inspired by all the produce options! This time of year, tomatoes are at their prime. Heirloom varieties, beef steak, cherry tomatoes, yellow tomatoes...the list goes on. Caprese salad, to me, is an opportunity to let tomatoes shine. I keep caprese salads simple with tomatoes cut into a variety of shapes, creamy buffalo mozzarella (I use the buffalo mozzarella cheese from goat.sheep.cow that they buy from Luigi Guffanti in Campania ), fresh basil, Olinda olive oil and flaky sea salt. It is so easy to make that you can do it with a glass of wine in your hands or hungry friends and family around you in the kitchen. Check out my five star caprese with mozzarella di Bufala

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