It’s that time of year again! One of my favorite things to eat in the summertime is a delicious and fresh Caprese Salad. It’s the time of year when garden fresh tomatoes are in abundance!
For this salad I chose one of my beautiful Heirloom Cherokee Purple tomatoes. There are my first four picks above, getting just a little extra sun in the windowsill.
I used this brand of Mozzarella, which was very soft and tasty while also being fuss free.
This Fig Balsamic Vinegar that my mother-in law found at a winery she visited last weekend here in Northern California is what transformed this Caprese into something spectacular! I highly reccomend experimenting with flavored balsamic vinegars! Here is the website for this particular brand, CaliforniaBalsamic.com.
Lastly I topped my tomatoes, mozzarella, and balsamic with a healthy sprinkling of the most amazing basil I have ever discovered. It’s called Globe Basil, and it literally grows in a globe shape! The tiny leaves are super flavorful and it is primarily used to top Italian dishes with. I will forever have this type of basil in my garden from now on.
Don’t forget a drizzle of olive oil and a dash of sea salt & black pepper if you like! I hope this post looks tasty and inspires you to go do something amazing with a tomato! 😉
I have been buying Annie’s brand of Shiitake Sesame Vinaigrette for years. I ran out the other day and was absolutely craving it! The combination of Apple cider vinegar, smooth sesame oil, and the earthiness of the shiitake mushrooms keeps me coming back bottle after bottle! So, in the spirit of making things homemade & saving some money I decided to try and make my own. The result was extremely exciting!
Here are my ingredients.
I chopped up the shiitakes, toasted the sesame seeds until golden brown, and held them to the side.
I then combined the rest of the ingredients into a blender and lightly pulsed about three or four times.
After blending I added the mushrooms and sesame seeds, poured the mixture into a Mason jar and refrigerated. Super simple recipe, took only a few minutes, saved some money, and tastes amazing! I probably won’t ever buy it bottled again (sorry Annie!! 😋).
4 fresh shiitake mushrooms, chopped.
2 tbs. sesame seeds, toasted.
1 cup Grapeseed oil.
1/2 cup Apple Cider vinegar.
3 tbs. Tamari (soy sauce).
3 tbs. Sesame oil.
1 tbs. Water.
A great Caprese Salad is simple. Just keep it fresh!
Creole & Cherokee Purple Heirloom Tomatoes. Organic Mozzarella. Fresh Basil (green & chocolate). Sea Salt. Pepper. Drizzle Olive Oil & Balsamic Vinegar.
Bless you summer! My bountiful batch of Heirloom Tomatoes are growing beautifully! Fresh & delicious recipes coming soon!
I could eat salad everyday but my husband isn’t too keen on the greens! Luckily I discovered this BBQ Ranch Chicken Salad recipe! The combination of chicken breast, sweet corn, & black beans makes this a delicious & filling meal. I usually serve it with crushed up tortilla chips on top, but last night I went with something different! I made corn bread muffins with honey-butter (which were super yum!)
2 boneless, skinless chicken breasts
2 hearts of Romaine
1 can sweet corn
1 can black bean
sliced black olives
BBQ sauce of choice
Ranch dressing of choice
*cheese is optional*
Toss chicken in BBQ sauce & grill or bake (I bake mine at 375• for about 45 mins)
wash & chop Romaine
empty cans separately into strainer & rinse thoroughly (especially the black beans) set aside (I keep them in separate Tupperware)
cut chicken into bite sized pieces
Layer your salad (Romaine, beans, corn, salt/pepper, chicken, cheese, and lastly the Ranch dressing!)
You can tweak this recipe to fit your familie’s likes & needs but as it stands it is one of the tastiest and most filling salads I have ever had! I hope my directions help you out and if you have any questions post them in the comments! I know you & your family will love this meal all summer long!