I'm holding on to the last gasps of summer, not ready for it to leave. The calendar and the temperature are saying otherwise, though, so I guess I'll try to be a big girl and deal with it. One of my coping mechanisms will probably be food.
While I probably should have shared this recipe with you weeks ago (you know: when your tomatoes were starting to ripen, rather than when you would be getting ready to yank the plants out), I didn't want to let it slip my mind again until next season. Besides, one of the beauties of this simple recipe is that the ingredients are available pretty much anywhere at all times of year now, so you can insert a little taste of summer into a dark winter day.
I know of one person who reads this blog that will run, screaming, from this post due to the fact that the recipe calls for fresh tomatoes. But, if you're like me and you like them, this is a salad you should enjoy. I clipped it out of a random magazine years ago--it was either Prevention or Reader's Digest--and since I get requests for the recipe every time I take it somewhere, I thought it might be nice to share here.
Caprese with a Twist
- 2 cups grape or cherry tomatoes, sliced in half
- 1/3 cup sliced green olives
- 1/3 cup chopped basil
- 1/2 cup cubed mozzarella (1/3"-1/2" cubes)
- 1 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- salt and pepper to taste
Slice and chop the first four ingredients. Add to bowl and toss with the oil, vinegar, salt and pepper. Let sit for at least 20 minutes so the flavors can blend.
Chopped Caprese Salad.
Even DH, who doesn't like olives, likes this salad. Go figure.