Roast Vegetable Caprese Salad with Capers

IMG_4403I eat caprese salad at least once a week in summer when tomatoes are fresh.  It’s one of my favorite foods.  It tastes like summer on a plate.  It’s light but filling, cool and easy to prepare when the weather is hot.  Every once in awhile though I like to switch it up.  This was one of those attempts and I’m sure glad I tried it.  Roasted eggplant, zucchini and peppers are topped with buffalo mozzarella, tomatoes, basil and capers.  The whole salad is then tossed with a caper vinaigrette.  A lovely summer meal!

 

What is your favorite summer meal?

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

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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!

 

Heavenly Caprese Bread Salad

IMG_3571I love a good caprese salad and I also love a good bread salad.  The other day I came across THIS post on how sweet it is about a roasted tomato caprese panzanella and I couldn’t wait to try it.  There are two tricks to this version.  The first is roasting the tomatoes which intensifies the flavor and makes them extra sweet.  The second is that the bread is fried (not baked) in a bit of olive oil.  The recipe is simple and absolutely delicious.  I didn’t make a single adjustment and it was perfect.  http://www.howsweeteats.com/2012/06/roasted-tomato-caprese-panzanella/

 

 

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