[1]Once we placed this brilliant platter of tomatoes, mozzarella and basil on the table it was fast work to snap a picture before the spectacular rainbow was demolished. (Note the serving pieces reluctantly hoovering above.) Luckily our friend and party planner MJ Vineberg (a.k.a. Marge in Charge) had equally lovely back-ups ready to go.
Pasquale Langella of East Hampton’s Red Horse Market [2] makes fresh mozzarella all day long. He set aside four fresh balls that were soft as pillows and melted into the tomatoes in the warmth of the late afternoon.
Fragrant, mature basil from our jardiniere. One of nature’s happier ironies is that deer don’t like the strong flavor of herbs so we have all we need all summer long. The vibrant red, yellow and multi-colored cherry tomatoes are from Balsam Farms [3].
[4]A stingy drizzle of olive oil and a miserly splash of balsamic vinegar is all that’s needed to dress this opulent arrangement. Not even salt and pepper.
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[9]There’s no recipe; tomato, basil, mozzarella is what it is. And what it is is divine this time of year.
Tempus fugit as the sundial we inherited from Craig Claiborne attests, but that’s a story for another day.