Wow, it is summer in Nova Scotia and it is hot! I don’t know about you but I am feeling resistant to turning on stove – let along the oven. Of course, the BBQ is a great option on these warm summer evenings but what about cookin’ something up without any heat at all? Now, that sounds appealing!

Farmers’ Market Tomatoes with Basil and Mozzarella

  1. Cut ripe tomatoes (roughly 1lb) into thick slices and lay then on a beautiful wooden cutting board or a serving plate.
  2. In a small mixing bowl or medium mason jar, whisk (or in the case of a mason jar – with a lid on – shake) 1tbsp of balsamic vinegar and 1 tbsp of quality olive oil. Drizzle mixture over the slices of tomato.
  3. Sprinkle with sea salt and pepper.
  4. Top each slice of tomato with a slice of mozzarella – you will need about 1lb of mozzarella and you can cut it thinly.
  5. Now, for the piece de resistance, top each with a full, fresh basil leaf. You will need about 1 cup of basil leaves, loosely packed when measuring, for this.
  6. Bon appetit! Serves 4 as a tapas.

Tomato Bruschetta with Toasted Baguette
Okay, admittedly this recipe involves a toaster…


  1. Chop a mix of tomatoes, totally roughly 2lb. [Really any ripe, in-season tomatoes work beautifully with Roma tomatoes and a rainbow of cherries tomatoes being the traditional choice.]
  2. Mix the chopped tomatoes with 3/4tsp of sea salt in a non-metal bowl and set aside for 30 minutes or so.
  3. Pour the salted tomatoes, which will now be sitting in their own juices thanks to the salt, into a colander and let the liquid drain out.
  4. Chop two cloves of garlic – or more if you like – as well as some red onion (a single small red onion or half of a larger red onion).
  5. Combine the tomatoes, garlic and onion in a bowl.
  6. Add pepper to taste (try 1/4tsp) and 1/2tsp of either red vine vinegar or balsamic vinegar. Also chop and add 1tbsp of fresh basil.
  7. Slice a baguette and toast, serving the warm bread alongside a bowl of bruschetta.