Classic Caprese...with a Twist
By Shannon O'Donnell
My cooking (and blogging!) has gone by the wayside with three kids home for the summer...it was a very busy couple of months around our house! Now that the kids are back in school, it's time to get back to business in the kitchen. But...now it's too hot to cook! With summer suddenly making a sizzling comeback this September, who wants to slave over a hot stove right now?
Many were worried that the cool summer we DID have going would result in buckets of green tomatoes, but the mid-September heat has allowed for them to ripen beautifully. And this recipe is so fast and simple, you won't be in the hot kitchen preparing it long. I add a bit of fresh lemon juice (that's the 'twist') to really bring out the flavors.
CLASSIC CAPRESE SALAD...WITH A TWIST
1 pint grape tomatoes
16 oz container bocconcini (fresh, bite-sized mozzarella), drained
15-20 fresh basil leaves, torn or chopped
1-2 cloves garlic, minced
Juice of half of a fresh lemon (about a Tbsp)
2-4 Tbsp good quality extra virgin olive oil, to taste
Sea Salt and Pepper to taste
Toss all ingredients. Serve with crusty french bread and enjoy the taste of late summer!
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.