Three main ingredients: tomato, basil, and fresh mozzarella. When put together atop a piece of toasted sourdough bread and drizzled with olive oil and sprinkled with some pepper, the results are spectacular. My mouth sings every time I take a bite.
No need for the standard lunch meat sandwich or PB & J right now. Tomatoes are in season and begging to be used in a variety of ways. Even some restaurants are showcasing tomatoes on their menus at the moment. For instance, PF Changs has an Heirloom Tomato Salad—even at an Asian-themed bistro.
Only two members of my household are tomato lovers so I often save my tomato-loving sandwiches for lunch. But I think a delicious summertime dinner would be a tomato tart, filled with gooey mozzarella and sprinkled with some fresh basil, served with some olives, a simple green salad, and a glass of wine. Divine!
Eating tomato sandwiches fills me with gratitude to God for making flavors. The ability to taste—sweet, sour, salty, bitter, umami—is a gift. I love food and the flavors, smells, and memories that combine when enjoying a meal or a particular dish. I couldn’t eat this sandwich in the winter—and not for the obvious reason of mealy tomatoes and a lack of fresh basil. This sandwich represents summer to me. When I eat it, I am grateful for the season and for these three simple ingredients.
Alicia Brummeler 