Staying in the season

This morning while the chef and I were at our local coffee shop and bakery, we looked over the sandwich menu while waiting for our cappuccinos.  I though out loud how good the Caprese one sounded and he looked at me with that sarcastic look and said "Yum.  Tomatoes are really in season".  His remark clearly matched his expression.

As lunch approached, I thought about how I could fulfill my craving while still not having to eat a tomato that is white on the inside.  I headed to one of my favorite stores in Chicago, Pastoral, for some ideas.  First let me start by referencing Wikapedia for their take on a Caprese salad:

Insalata Caprese (salad in the style of Capri) is a simple salad from the Italian region of Campania, made of sliced fresh buffalo mozzarella, plum tomatoes and basil. It is seasoned with salt, black pepper, and olive oil. [1] This dish is also known as a Tricolore salad due to its three colors, which mimic the Italian flag. However, a Tricolore salad typically includes avocado in addition to the ingredients found in a Caprese Salad.

Here is a picture of what I ended up with:

I bought a fresh demi baguette which Pastoral gets from Bennison's Bakery as well as a basil pesto from Provence France, fresh Buffalo Mozzarella from Italy and some lovely oven roasted tomatoes.  For those of you who cannot buy roasted tomatoes, they are easy to make and really give a great deep flavor to tomatoes that aren't necessarily in season.  All you have to do is take a paring knife and cut a little x at the bottom of the tomato.  Throw them in boiling water until the skins begin to peel off.  Next you peel them and take the seeds and juice out (I like to reserve the seeds and juice and use it to make vinaigrettes).  Next you place them on a sheet tray lined with parchment, drizzle with olive oil and herbs and toss them in a 350 degree oven until your house smells delightful.

I also had some pea tendrils in the fridge which scream spring and tossed them in a quick vinaigrette made with whole grain mustard, good olive oil and balsamic vinegar.

I have to say my sandwich was delicious and with the salad, I really got a taste of the season.  Thanks for the challenge, Chef.