Green Mountain Caprese Salad

-this recipe is dedicated to Elizabeth Wood, founder of New Leaf CSA

This recipe was inspired by the seven years that my family and I lived in Brattleboro, Vermont, where we were spoiled by a veritable bounty of local, organic produce for about five months of the year, and incredibly good cheese in all four seasons.  Moreover, as members of a local CSA, we were treated each summer to the juiciest crop of sungold cherry tomatoes we have ever tasted.  I decided to see what would happen if I combined these succulent gems with aromatic basil and morsels of what I consider to be the world's finest cheddar, Grafton Sharp. With the addition of olive oil and balsamic vinegar as a tangy dressing, the recipe became known as "Green Mountain Caprese Salad," in honor of its Italian namesake.  

Ingredients:

1 pound cherry tomatoes, preferably locally grown and super fresh

1 tsp. salt

1/2 cup fresh sweet basil, finely chopped

2 tbsp. olive oil

1/4 cup balsamic vinegar

10 oz. sharp Grafton cheddar, cut into small cubes

To Make:

In a large bowl, combine cherry tomatoes, salt, basil, olive oil, and balsamic vinegar until thoroughly mixed.  Stir in Grafton cheddar and mix well, and then put bowl in the refrigerator, covered with a piece of plastic wrap.  Let chill for at least two hours so that flavors can become enhanced.

Serves 5-6 as a side dish.  This recipe is a great accompaniment to a hearty beef stew and homemade brown bread.