Here’s a quick dish about one of my favorite quick dishes. In Michigan the year is at that sweet spot when the weather and the heirloom tomato season makes every shopping day a mandatory caprese salad for lunch day. With fresh, tasty and local tomatoes and mozzarella purchased less than an hour before, the dish requires minimal embellishment and so mere minutes after arriving home with the grocery I could be sitting down to reward myself with a leisurely, cool Mediterranean meal – sometimes followed by a Mediterranean siesta especially if I had some wine with my lunch. This past week, Oanh interrupted me as I went to harvest some basil for my salad. She had a hunch that rau om would work well in caprese salad and suggested I try that instead. She was right.