Caprese Garden Salad

I am sitting here listening to old songs my husband and I used to jam to in the truck while driving down the Atlantic City Expressway, heading to the beach.  Life living near the shore.  Loved it.  I miss the beach, not much compares to the peaceful crashing of waves on the back bay, or sitting on the beach at night, watching boats roll in and out.  Good memories...

Anyway, back to food, and this salad.  My husband wanted a salad, emailed me what he wanted in it, and as any good, obedient (oh that word is gonna get to some of you) and loving wife would do, I did it.  Holy salad shooter Batman we have a winner!  This will serve 6 as a starter or side salad, and 4 for a meal.  Toss on some grilled chicken and BAM, lunch!  BAM, deliciousness.  BAM, everyone will ask you to make it again and again!

Seriously though, caprese salad is like my number 4 favorite food of life, and making into a garden salad with some other additions, is just the bomb.  Make this, make this now.  I admittedly love salad, and admittedly, I could eat salad everyday.  THIS salad, I don't want, I NEED.

Thank you to my darling hubby for that beautiful email that changed our salad lives forever!  Academy award contender?  I love you babe, thanks for all you do to support me in my general misadventures of life.  I bet all those years ago when we had the windows down in your truck, listening to Phil Vassar, wind blowing, sand in our butts.........you never knew I would be such a pain, eh?

2 heads of romaine lettuce
1 pint cherry or grape tomatoes
4-5 large basil leaves, fresh (if using dried, 1 tbsp) torn or chopped small
1 8oz ball of fresh mozzarella diced or use smaller mozzarella "pearls"
1/2 cup grated Parmesan cheese
1/4 tsp salt
fresh black pepper
1 T dried Italian seasoning
3-4 T olive oil
3-4 T red wine vinegar

Chop or tear romaine and place into a large bowl.  Add in tomatoes, basil, mozz, parm, salt, pepper and Italian seasoning.  Give it a good toss and then drizzle in your olive oil and red wine vinegar.  Though I give a measurement it is really just on a "to taste" basis.  Give another toss and serve.  Oh man, this is a fabulous salad.  Props to the hubby.  My man genius!

ENJOY!

More Mozzarella Fun! Caprese Mini Tarts

This is what happens when I make 2 batches of fresh mozzarella.  You get bombarded with recipes using it!  I mean if one ball of cheese is good, 2 has to be better right?  We have had all things cheesy this week, so I hope you are finding something you can use it for!  Look back at my pizza blog, make a great Pizza Margherita!! Mine turned out practically perfect last night.  I might even have to go update my sauce recipe, I think I have something new and better!  My crust was crispy and thin, and the cheese, well......obviously AH-MAZING!

 

On a sad, unfortunate note.  Please bow your heads......"Dear Herb Garden Gods, Thank you for the gorgeous abundance of herbs this summer.  I am so sorry I became preoccupied and forgot to pick everything that was left so it could be dried and enjoyed all summer.  I especially want to express my deepest sorrow to my dear, precious, sweet, basil.  I needed you much longer than you were alive, and I will miss you until next summer.  I will think of you each time I pay 4.00 for 6 leaves of basil in a prepackaged clear hanging box.  We will see each other again next year.  Thyme, rosemary, parsley and chives, I will miss you too.  You are much cheaper in the store, but none the less, nothing will be like you, fresh and lush, nurtured by my love and care.  Love, Your sad gardener, Chris"

I decided I wanted more caprese but not in a traditional caprese salad.  I saw this recipe and of course changed it up.  It is the perfect marriage of bruschetta and a caprese salad, I swear!!  It is easy to eat, tasty and perfect for the holidays coming up!  Can use it as an appetizer, or a side dish. 

Here is what you will need for your Caprese Mini Tarts:

(recipe makes 8 tarts)

3-4 small Roma tomatoes sliced thinly

1lb fresh mozzarella ball sliced into 16 slices *may have to cut to fit into tart*

Basil (5-7 leaves fresh, 1 tbsp dried) fresh preferred

8 slices of white bread.  *the cheaper the better on this one*

Olive oil

Salt to taste

1.  Preheat oven to 375 degrees. Cut crusts off of sliced bread.  Using a rolling pin, roll remaining square of dough to flatten and thin out slightly.  Spray muffin tin with nonstick cooking spray.  Carefully push a slice of bread into each muffin cup forming a bowl shape.  The bread will rip easy and it won't be the end of the world but try to keep it in tact.  Do this with all remaining bread.  Brush with olive oil.  Bake for 10-12 minutes.  Remove from oven and leave in muffin tin, set aside while preparing other ingredients.

 

2.  Slice cheese and tomatoes.  Salt tomatoes and let sit while you prepare basil.  You can tear it, chop it, or chiffonade it.  

3.  Shells should be cooled and slightly crispy.  Alternate a slice of mozzarella then tomato in each shell.  Start with mozzarella first.  Each shell should accept 2 slices of each, cheese and tomato.  When all are filled, place back in oven for 2-4 minutes.  Remove.  Sprinkle tops with basil, and serve.  

As the recipe says, the cheaper the bread the better. I will be nice and doughy!  Prepare your tomatoes first, so that the salt can sit on them a few minutes.  These can be served hot or room temperature.  I do not care for them cold.  I like the cheese slightly softened and the sweetness of the tomatoes after being roasted for a few minutes.  

Enjoy these little gems!  They are DELISH!  Let me know how you like them!

Your "loves all things caprese" chefwannabe,

Chris