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Posts Tagged ‘caprese salad’

tomato salad2tomato salad side

 

This should be called the End of Summer Salad since that’s when tomatoes–particularly heirloom varieties, are at their best. It’s really just a twist on the caprese salad, but I find goat cheese imparts a more sophisticated flavor, and keeps the focus on the tomatoes bursting with flavor at the end of the summer.

I used my favorite salad green here, which I confess, I don’t know the name of. I pick them every year from our favorite local organic U-pick farm, and even the people that run the U-pick aren’t sure of the name. I think they’re either Breen mini-romaine, Cherokee or Rouge d’Hiver–some sort of Little Gem lettuce, with dark red leaves and exceptional crunch. Maybe someone reading this post will be a lettuce expert and will solve the mystery for me once and for all.

I love that this salad takes just 5 minutes to prepare and looks fresh and festive. It’s a great addition to any meal, and looks especially good served al fresco.

 

Ingredients

1 bunch Little Gem lettuce, trimmed and washed

2 heirloom tomatoes (try mixing different varieties), sliced crosswise in 1/4-inch thick slices

1 handful mixed variety cherry tomatoes, washed and halved lengthwise

Extra-virgin olive oil

Quality balsamic vinegar

Coarse-ground sea salt

Fresh-ground black pepper

1/4 cup soft goat cheese (aka chevre)

1-2 tbsp fresh basil leaves

 

Preparation

So simple! Find a nice platter. Arrange the lettuce leaves evenly. Top with the heirloom tomato slices followed by the cherry tomato halves. Drizzle 1-2 tbsp of the olive oil over the salad, followed by 1 tbsp of the balsamic vinegar. Sprinkle the basil leaves and crumble the goat cheese over the salad. Finish with a sprinkle of sea salt and a few grinds of pepper. Serve immediately.

 

Enjoy!

 

lettuce red

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chick pomo closeCraving something pizza-y but don’t want all the bread (crust)? I’m calling this super easy to prepare dish “caprese stuffed chicken” after the now classic salad made of sliced tomatoes, fresh mozzarella and fresh torn basil.

This recipe has been in my recipe folder since my days in London–more than half a decade ago! It had gotten tucked behind some other chicken recipe and I completely forgot about it. I stumbled upon it recently as I was resorting and refiling recipes, and made it last week. It’s fast, easy and delicious! The trickiest part is securing the cut chicken breast once you’ve stuffed all the other ingredients inside. I used a toothpick, which worked fine, but get creative–you might find a better way.

chick pomo abovechick pomo tomatoes

Ingredients

2 chicken breasts

8 cherry vine tomatoes, sliced

8 thin slices mozzarella cheese

A handful of fresh basil leaves

Extra-virgin olive oil

Sea salt

Fresh-ground pepper

 

Preparation

Preheat oven to 400F.

Using a sharp knife, cut a horizontal slit in each chicken breast to make a pocket. Make it deep enough you can stuff in all the other ingredients. Salt and pepper the chicken breast on all sides, including in the pocket you just cut. Stuff the slices of cheese, fresh-torn basil leaves and tomatoes inside the pocket and close. Secure with toothpicks. Drizzle the chicken with olive oil.

chick pomo rawchick pomo cookIn a medium-size skillet (preferably cast iron!), brown the chicken breasts on both sides, about 5 minutes each side. After browning, place the skillet in the oven for 15-20 minutes. Serve with a side salad or grilled vegetables.

Serves 2.

 

Enjoy!

 

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