Thursday, July 30, 2015

Caprese Salad

by Megan Considine

Over the weekend, I happened to walk by Drew - our infamous bartender for well over a decade now - and saw him eating one of the most colorful dishes I have seen in a while. I asked what it was and he said, “The caprese salad. I've been waiting all summer for this.”

I felt very out of the loop for not knowing about this appetizer sensation.  And as a result, I now feel it's my duty to pass along this new-found knowledge to those who might also be unaware of this legendary menu item.

Perfect for summer, our caprese salad is made up of organic, locally-grown heirloom tomatoes that come in a variety of colors (besides your traditional, garden-grown red). We were lucky enough to catch the first batch ripe off the vine!

Combined with housemade fresh mozzarella, chiffonade of basil, roasted garlic, balsamic crème, olive oil, black salt and cracked pepper, this dish has the perfect amount of color for the plate... and taste for the belly!

And apparently, it goes quickly. Sure, we'll be serving it up as long as we can get our hands on tomatoes... but don't miss out on your chance to get in on this summer dish!

1 comment:

  1. Savor the flavors of summer with our delicious Caprese Salad. Made with aromatic basil, creamy mozzarella, and juicy tomatoes, it's a light option for any meal. The quantity of research you put into this post is impressive. This post is great all around. I learned a great deal from it, and I'm sure others will too. I appreciate you sharing this content. I can't wait to read more of your future postings.