Cherry Tomato Caprese Salad



Now that the dog days of summer are upon us, our garden is beginning to struggle. Most tomato plants don’t produce fruit when the temps reach above 90 degrees. Because that is the norm here in Florida in August, we have to grow varieties that don’t mind when the mercury rises above the “comfortable” level.

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We have four plants of Sungold Cherries that don’t mind the heat and keep on producing even late into August. However, as shown above, my plants kind of grew out of control when I was gone last week. Yikes! Not pretty. I was diligent about staking up the vines early in the season, but now it’s hopeless. Point being, you can still make a pretty salad even if your garden doesn’t look as such.


2 pints of cherry tomatoes (Sungolds are great!)
1 package of fresh mozzarella, chopped in cubes
1/2 c fresh basil, chopped
1/4 c balsamic vinegar
1/4 c olive oil


Half the tomatoes and chop the cheese. Add these together. Mix the vinegar and oil. Combine everything, and toss in the chopped basil. It’s best made right before you’re ready to serve, although it can stand an hour or two in the fridge.

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