Summer Caprese Salad (SSG Idea #14)

Hi Positively Splendid readers! I am so excited to be invited back to participate in Amy’s awesome Summer Survival Guide!

I’m Eliie G. And I blog at Less Cake {more frosting} I do adore frosting. But I also love making fun things. And I completely ADORE summer. I live in a fairly cold climate. And I get so excited when summer starts coming.

There are lots of things that signal summer. Capri pants. Swimming Pools. Sno Cones. Watermelon. Late nights. Warm breezes. Walks. Sweat dripping down the backs of your knees….wait….was that one TMI? Whatever. I love that feeling. It means it’s SUMMERTIME!

One of the things that signals summer to me is the annual planting of the Basil plants. I completely DO NOT have a green thumb. Totally not.

The best companions for Basil are most definitely the combo of tomatoes and fresh Mozzarella. I WISH I grew my own tomatoes as well. But I haven’t been able to tackle that yet. I do, like the roma tomatoes on the vine though. Closest to home grown I can find.

Fresh Mozzarella is DE-LIGHT-FUL! If you’re unfamiliar with it, make sure you’re getting the “fresh” stuff. It’s squishy, and usually has some liquid around it. It can get pricey.

I get my fresh Mozzarella at Costco. It comes in two separately packaged “logs” and it’s definitely the best deal I have found.

Last summer, I shared my favorite Caprese Sandwiches that I make all summer with my Basil/Tomato/Mozz combo. This time I want to share another favorite. This one comes straight from my Mother-in-Law’s kitchen. Not that she made it up, really, but she did teach me how to make it.

• Cut up your basil, tomatoes, and mozzarella. Whatever amounts you’d like. I like pretty equal amounts of cheese and tomatoes. And I REALLY like Basil. So I throw quite a bit in there. Chopped coarsely.

• Take your fresh mixture, and add a couple Tablespoons of Extra Virgin Olive Oil. I don’t do a lot, for health sake. And I also don’t like it too oily.

• Then add Balsamic Vinegar, to taste. Again, depending on how much you like. Start with a Teaspoon or so, and go from there. You can always add more.

• Then add salt and pepper, just a bit.

It is best if you can refrigerate it for an hour or so, so the flavors combine. But that’s not entirely necessary.

To serve, I like to get small baguette bread and slice it into thin slices. Then I brush it with Olive Oil and bake it at 450 for about 5 minutes. This crisps up the bread so it doesn’t absorb too much of the juices. You can also serve it with tortilla chips.

Oh man! That just looks like summer to me! I just can’t wait for the rest of summer to come. Especially the sweaty knees. Yay!

Amy @ Positively Splendid

Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.