I’m gettin’ the summer itch now that the weather is turning warmer, the birds are singing and the snow is melting.  Time for salads and less stick-to-your-hips comfort foods.  Here are a couple of recipes of which we are quite fond.  I use the fresh mozzarella, which you will usually find at the supermarket with your specialty cheeses in a ball form.  You can use the brick cheese, too, but please try the fresh stuff if you can…its dang good.

My kids aren’t all that fond of the tomatoes, but they will pick out all the cheese if we would let them.  Use a lot of cheese so you have some too.

Caprese Salad

Recipe:
3 ripe tomatoes
1 ball fresh mozzarella
Basil, about a dozen leaves julienned

1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
Salt and pepper to taste

Now you can do this one a few different ways for presentation.  You can either dice the pieces of tomato and mozzarella, throw in a bowl with the remaining ingredients and mix.  OR you can slice the tomatoes and cheese, layer them on a nice plate, drizzle with the olive oil and vinegar, then put the salt, pepper and basil on top.  If you don’t have basil handy, you can leave it off.  I swear it is the hardest herb to keep in the fridge…it just doesn’t last long.  I usually do #1 when its just us at home and #2 when we have guests since it looks pretty that way on a white plate.  You will find this salad in a lot of Italian restaurants.
 

Dijon Tomato Salad

Recipe:
3 ripe tomatoes
1 ball fresh mozzarella or 1/2 brick chunk mozzarella
Toasted bread crumbs (about 3 slices)
Basil, about a dozen leaves julienned

1 T. Dijon
4 T. red wine vinegar
whisk together
1/2 c. olive oil

In this recipe, dice the tomatoes, mozzarella and bread crumbs.  Make the dressing by adding the first two ingredients and then whisk in slowly the olive oil.  Mix all together.  Yummy, yummy, yummy!