In keeping with Greg's great thread on dishes to make for this country's 250th anniversary, I'm including my granddaughter's fave side dish that I made for her when they recently visited HI. (Pictured in fridge) It's a go-to dish for me often and so easy. Bag of mozzarella balls Carton of grape (cherry) tomatoes Fresh basil S&P Olive oil Slice tomatoes in half, throw in a bowl with mozzarella balls, sprinkle basil and S&P, splash on some olive oil and toss around. I'll double this recipe for a Brigand's Bay community party this weekend.
@BentMtn looks delicious! I can't wait for our garden tomatoes to ripen 'cause caprese makes a light dinner for the hot days.
@Greg -- Thanks, Greg! For sure a light summer side. I'm sure you will have all sorts of delicious concoctions with your maters.
@BentMtn looks delicious and easy. I will definitely try this. I usually drizzle an aged balsamic on mine.
@SassyGirl - Thank you. I'll try the balsamic on mine next!! Speaking of mozzarella balls....my sound this morning at 8. First thing that came to mind....
@SassyGirl Same here! Purists and Italians will disagree on the addition of balsamic, but I love it. I reduce it down on the stove to make a glaze first, though. I also serve it as bruschetta, with crostinis made from my sourdough or my focaccia. I use cherry tomatoes we grow sometimes, but my favorite is our heirloom tomatoes, sliced thick, sliced fresh mozzarella and our homegrown basil stacked on top. Then, a drizzle of olive oil, local sea salt, and that balsamic glaze. When it’s on slices of warm, just toasted (in the oven) bread, rubbed with a garlic clove, the flavors are out of this world! We have it for dinner throughout the summer regularly!
@jessicaboyd sounds delicious and you are making me crave it now