I used to have a black leather mini skirt from Zara that I wore constantly (as evidenced here, here, here, and here). I loved that it was made from real leather, but unfortunately the price (it was under $75) was reflected in the quality because it basically disintegrated off of my body after half as many wears. I quickly learned that finding a black leather a-line mini skirt is possible, but only if you're willing to spend a lot of money, so I set about creating one myself. For the past two years, I've been working on the design for a leather skirt with the perfect shape and cut, that won't completely break the bank, but is also made with lasting power (comparable skirts are closer to the $500 to $800 range). We settled on a classic black color, but also a camel version that I'd just as soon reach for. I plan on wearing it everywhere this fall with a billowy blouse or chunky knit (I have my eye on this, this, and this) and a sexy mule.
Heirloom Tomato Salad from République (yields 4)
6 small tomatoes (red or green)
1 cup sweet basil leaves
¼ cup white balsamic vinegar
Salt and black pepper, to taste
3 mixed heirloom tomatoes of various colors
2 O’Henry peaches (or any variety)
1 cup burrata
1 cup opal basil leaves (or any variety)
Extra virgin olive oil
Place all 6 small tomatoes in a blender and purée until smooth then pour into a bowl. With your hands muddle half of the sweet basil to help release its oil, and let it steep in the purée for about 30 minutes.
Pass the purée through a strainer, and season with ¼ cup of white balsamic vinegar. Add salt and pepper to taste. Set aside.
Wash and dry the heirloom tomatoes and peaches.
Remove the core from the tomatoes and cut each tomato into 4 to 6 wedges. Season with salt and pepper. Set aside.
Split each peach in half and remove the pit, cut each half into 3 to 4 wedges. Set aside.
Cover the base of 4 bowls with the tomato purée.
Place 4 to 5 dollops of burrata in each bowl, season each dollop of burrata with salt and black pepper.
Evenly distribute the seasoned tomatoes and peaches between each dish filling in the gaps between the burrata.
Pour a generous amount of olive oil on each dish and garnish with sweet and opal basil. Finish with fresh black pepper.