What a mess...last year's herb garden was in a long overdue state. Leggy leftovers, live oak leaves on top of more live oak leaves. I started today with my "Chimney" Herb Garden which is conveniently located near the kitchen. It receives more than six hours of sun in my super shady yard....kind of a rare spot. And a a special bonus!: my zone 8b becomes a zone nine or 10 next to the chimney in the winter....it allows me to ooh and ahh over the passion flower vine that keeps the herbs company during the winter months. I'm looking forward to this summer's yield: basil, German thyme, cilantro, tarragon, and mint.
This recipe is one of the main reasons I grow basil every summer.
RECIPE:
MOZZARELLA CAPRESE
yield: Serves 4 to 6
2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced1/4 inch thick
1/4 cup packed fresh basil washed well and spun dry
3 to 4 tablespoons extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.
Read More http://www.epicurious.com/recipes/food/views/Insalata-Caprese-13232#ixzz0jQTOlmMN
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