The "Mothership."

That’s right. The Mothership called to us last night about 9 pm.

And, in the words of the hubs, “This is pretty f**kin’ good.”

That pretty much sums up the Mothership. The Mothership Tomato Salad, that is. What better time to make a salad that features as many kinds of tomatoes as you can find than high tomato season?

Doesn’t it look spectacular? The recipe is from Jamie at Home: Cook Your Way to the Good Life, which I LOVE.

The Mothership Tomato Salad (variation from Foodnetwork website)

2 1/4 pounds tomatoes, in different colors and varieties (I used a stripey, mortgage lifter, and two red ones–     I’m not sure what variety)
Sea salt and freshly ground pepper
A good pinch of dried oregano
Red wine or balsalmic vinegar (I used balsalmic glaze)
Extra-virgin olive oil
1 clove of garlic, peeled and grated (I used 1 Tb mined garlic)
1 fresh red chili, seeded and chopped fine (I used red pepper flakes)
8 oz. fresh mozzarella

Depending on the size of your tomatoes, slice some in half, some in quarters, and some in uneven chunks. Put the tomatoes in a colander and sprinkle with a pinch of sea salt. Toss tomatoes well. Leave in colander to drain 15 minutes. The salt will extract any excess liquid, concentrating the flavors. Tear mozzarella into bite-size chunks and arrange on a platter. Arrange tomatoes on the platter and sprinkle with oregano. Give the tomatoes and cheese a good drizzle of oil and balsalmic vinegar. Sprinkle with chopped pepper and garlic.

We had the salad with some fresh green beans I bought at the Capitol Market on Sunday. Mmm. *Sigh* I love this time of year…

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