During the summer, one of the vegetables that Wynonna Judd looks forward to having the most is tomatoes. Not the hothouse kind. We're talking red, ripe, fleshy, full-of-flavor tomatoes. Romas, beefsteak, plum, grape, Grainger Country, heirloom—the more variety the better.
Last night, Wy enjoyed a simple, yet elegant salad of perfectly ripe Roma tomatoes, peeled, sliced and layered with small slices of fresh milk mozzarella, then drizzled with a touch of oil and basil. The basil, grown in our own garden, compliments the acid in the tomato for a meticulous balance.