Taste of Summer: Caprese Salad, Roast Zucchini and Pesto Rice


This is the kind of meal I love to eat during the summer.  Simple, delicious and tasting of ingredients at their finest.  I’m not going to give you a recipe because none is needed.  What you need is just-picked summer fresh produce or this won’t be the same.  You also need buffalo mozzarella (not the one made from cow milk) which is life-changingly flavorful.  The caprese salad was made with an heirloom tomato, buffalo mozzarella and fresh basil, and drizzled with balsamic reduction*.  The rice was tossed with some leftover pesto but if I didn’t have that I would have just added a bunch of herbs.  The zucchini was tossed with olive oil, garlic and salt then roasted.  Prefect!  Just another reason why I love summer.

*I make my own balsamic reduction.  Slightly sweet, this thick syrup is perfect drizzled on fruits or salads in appetizers.  To make balsamic reduction, boil regular (not super expensive) balsamic with a teaspoon of sugar until thick and reduced by half.  About 30 minutes.  Warning: this does not make your house smell good!


One response

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: