Homegrown or farmstand tomatoes are an August delight in New England—and maybe in other places too—but we wait all year for them here.

My Caprese salad recipe:

Put some extra virgin olive oil on a large plate

Top with heirloom tomato wedges and mozzarella chunks or slices

Sprinkle with Kosher salt, if desired

Drizzle with balsamic glaze

Top with fresh basil