Sunday, June 28, 2009

Caprese Salad

The fresh food bonanza continues with a late lunch: fresh mozzarella, a sliced tomato, torn sweet basil leaves with another simple balsamic vinaigrette dressing: olive oil, balsamic vinegar, splenda. I broke my own crunch rule and did not add the toasted pecans that would have been delightful here. Even so, the salad was perfect: cool, sweet, and flavorful even without crunch; a summer garden party in my mouth. Thanks to Christa, for this amazing sweet basil fresh from her garden.


Patience-please said...

That's a daily lunch/supper/both here. When the "mountain" tomatoes come in (or before) skip the Splenda. A drizzle of extra virgin, a drizzle of good balsamic, a grind of black pepper and some sea salt: no icky sweetener required!
Also WAY yummy on a bed of arugula!!! OH MY!

Brenda said...

It's no wonder a family member once told me, "Suzanne makes the best salads in the world!"