It's summer, which means that I try to work tomatoes and basil into pretty much everything I make. And this is before my parents' tomato plants even start producing. Which is when I get really bananas with the tomatoes and basil.
I've done a caprese version of pretty much anything you can imagine. Grilled on skewers, chopped, broiled atop chicken breasts and in the traditional layered fashion. I love myself a margherita pizza, so we grilled those beauties above on Sunday evening. And I use this cous cous recipe as my base for easy summer lunches, throwing in zuchinni, squash, cucumbers, feta, grilled chicken, and anything else that sounds good.
At some point, Chip will cry uncle and demand a cease on the caprese, so I will oblige and cool it with the tomatoes and fresh mozzarella. But I draw the line at the basil. The basil I cannot quit.