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We know it’s not right, but we just can’t help ourselves. We have been relying on these little hot-house tomatoes in our salads to get us through the starkness of winter. They certainly do the trick of adding some sweet-bright juiciness to today’s lunch plate of sliced fresh mozzarella and meaty green castelvetrano olives seasoned with a generous splash of extra-virgin olive oil, some Maldon sea salt, and freshly ground black pepper.

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