Fall appeared in Los Angeles with all the subtlety of King Kong. Just two weeks ago, east L.A. was still sweltering with the heat of a thousand angry suns. And now? Nights are a little cool; mornings are a little gray; and the temperature during the day is a lovely 75 degrees. This is, to be fair, about as much seasonal change as L.A. gets.
But on my regular runs around Echo Park and Silver Lake, I can still see people’s end-of-season tomatoes ripening on the vine. So let’s call this a transitional recipe, from summer to fall.
A caprese is one of the easiest hearty salads you can make. The key is to make it when tomatoes are in season, and spring for the nicest mozzarella and freshest basil you can afford. Slice, compose however you like, garnish with olives, and dust everything generously with sea salt and freshly ground pepper.
And for brunch, break a just-boiled egg over the top.
- Fresh mozzarella, sliced
- Heirloom tomatoes, washed and sliced
- Fresh basil, picked
- Olive oil
- Eggs boiled for 5 min. and let to sit for 4-5 min. in hot water, then rinsed and peeled