Saturday, July 2, 2011

Amy's Caprese Salad

Is there anything better than juicy, sweet summer tomatoes. I have to say I look forward to them every year...that along with fresh corn on the cob. Definitely two of my favorite things to eat during the summer months. This is my own creation because I love fresh mozzarella cheese, garlic, basil and tomatoes. Makes for a perfect summer lunch or side dish. Make sure you buy the sweetest tomatoes you can find - the better the tomatoes, the tastier the dish. I splurge on heirloom tomatoes for this dish but any type of tomato will work.

Over the next few weeks, I'll share with you some of my favorite quick dishes for summer. I have a few posted already that you can refer to if you need something summery and really delicious. There is my Fresh Basil Corn Salad which I made last night. :) It was perfect with a steak. There is also the Grilled Mediterranean Panzanella Salad which can be served at room temperature; perfect to make ahead of time on a hot day. I know for me if it's hot outside I prefer not to turn my oven on since it heats up the house and it feels like I'm in a sauna - not pleasant!

In the meantime, my husband and I are off on a much needed vacation to Kauai for 8 days. Thanks to a dear friend of mine, we have a perfect place to stay and a full itinerary planned. For me though - I'd be happy just laying flat somewhere, in the shade, with a good book. Hopefully I can squeeze this in somewhere. I'll take a few pictures to share a few with you depending on how they turn out...if nothing else maybe it will inspire you to take that much needed vacation - if you haven't done so already. 

Happy 4th of July! I hope you get to spend time with friends and family and eat some good food...

Amy's Caprese Salad

2 large heirloom or regular beefsteak tomatoes, sliced 3/8 inch thick
4 cloves garlic, diced
1/2 cup breadcrumbs
8 oz. fresh mozzarella, sliced 
4 tablespoons balsamic vinegar
4 tablespoons EVOO (extra virgin olive oil)
16 sprigs fresh basil, chopped
Salt and Pepper

In a non-stick saute pan, add olive oil and turn heat to medium. When oil is hot add diced garlic. Saute for 1 minute stirring constantly (do not brown). Add breadcrumbs to saute pan. Allow breadcrumbs to toast but not burn, stirring frequently. When you start to smell them, they're probably ready. Lay out your tomatoes on each plate with the cheese layered in between each slice. Sprinkle with salt and pepper. Add breadcrumbs and then drizzle on balsamic and EVOO. Sprinkle basil on top. Permission to devour! Serves 4. Tips: You can add more or less cheese depending on how much you like. Also, if you're not a huge garlic lover, just add the whole cloves to the oil, rather than diced. Cook with the breadcrumbs and then remove them before serving. This way you'll get just a hint of garlic.

Print Recipe 


Post a Comment