Caprese salad represents pure summer to me. Fresh tomatoes, basil, and mozzarella! It's the height of summer here, which means that tomatoes are fresh off the vine every day. Whether you pick your tomatoes from your garden or pick them up at the store, you're sure to find they are extra tasty this time of year. This combination is a nice respite from the heat of summer. Enjoy!
Ingredients:
2 cups young spinach leaves
1 cup grape tomatoes, halved if large
1/2 cup black or kalamata olives
1/2 cup mozzarella or feta cheese, broken or cut into small pieces
2 tsp balsamic dressing
2 pieces of fish cooked with blackening spices
Directions:
Mix the spinach together with the tomatoes, olives and cheese. Toss with the balsamic dressing. Cook the fish (I used barramundi, a type of sea bass), then top the salad with the fish. Serve.
Serves 2
Stealthy Cooking Tip: Sometimes a salad is just what it takes when it's hot outside. This salad is substantial enough to fill you up, and light enough for a hot summer evening.
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