Summer demands the dish of simplicity, where slaving over a hot stove or baking in a hot oven are just gauche. To that end, we turn a healthy eye to ingredients that are fresh and in season. It’s a little early for tomatoes, but I couldn’t wait, and these heirlooms were so sweet and ripe, it worked out rather well. Trimmed with some white balsamic vinegar, olive oil, and a bit of salt and pepper, the meat of the matter was the tomato itself – its golden flesh both tart and sweet, balanced with the vinegar and the pepper, tempered with the virginity of the olive oil. If you’re feeling adventurous, add some fresh basil and/or mozzarella beads. Summer likes to keep things simple.
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