Yellow Tomato, Yegerlehner Farmstead Mozzarella, and Fresh Basil

Last weekend's trip to the farmer's market yielded some wonderful foods but tomatoes were the undisputed star of the show. In size, shape, color, and texture they were as diverse as the people shopping for them. I was on a quest for some that would be perfect for a tomato, mozzarella, and basil salad. I decided on a couple firm, racketball-sized yellow ones.

With tomatoes in-hand I set out for the Yegerlehner's cheese tent. I said the tomatoes were the star of the show but to extend the showbiz metaphor, this salad is a buddy picture and a top-notch mozzarella gets equal billing. This Clay City family has a great story and even better cheeses. The Yegerlehner's call their dairy "The Swiss Connection" and they offer a variety of farmstead cheeses, grass-fed meats, ice cream, and a few other products. You can visit their website for more information and for a listing of where in the state their products are available.

When I headed home, I sliced the tomatoes and cheese, added some basil from our own herb garden, and topped with extra virgin olive oil, balsamic vinegar, kosher salt, and coarsely cracked black pepper. The whole thing took about 45 seconds to prepare and I dare you to find a better summer salad.