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! 😉
There are a few things that come to mind when I think of Summertime during the fall & winter months. Sun Tea is one of those things! I look forward to making it all year long. It reminds me of my childhood in Florida (and Mama of course!) That is why I keep my recipe simple. Just like Mama made it! 😉
***Place your Sun Tea jar (I prefer glass), in a nice sunny place that will get full sun for at least 4 hours.***
I use Lipton Tea (13 Bags),1 gallon filtered water, the sun (4-6 hours), & good old fashioned granulated white sugar (yes! White sugar. Lol!) We are keeping it country today 😉
Pour over ice & enjoy! ☀
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!