Insalata Caprese, Tomato and Buffalo Mozzarella Salad

While studying abroad in London during college I took a holiday to Paris for the weekend. I got in late and was STARVING. After checking into my hotel I decided to go wander around and find a place to get a bite to eat. Paris seems to never sleep and there were so many amazing sites and smells all around me, but a cozy little pizza place called my name. After traveling in a foreign country, here I felt at home. This restaurant, of all places, was where I had Insalata Caprese, or Tomato Mozzarella Salad, for the first time. A classic Italian salad while in Paris, France! No better place really, it created a special memory that I'll never forget. What's even better is that it is SO EASY to recreate, and has become a summertime staple in our home.

Insalata Caprese

3-4 large Tomatoes, thickly sliced
2 large balls of Fresh Buffalo Mozzarella, thickly sliced
1 bunch fresh basil leaves, leaves stripped from the stems
Coarse Sea Salt and Fresh Ground Black Pepper, to taste
Extra Virgin Olive Oil
Balsamic Glaze

Alternate thick slices of fresh Tomato (look for nice big ones!), Buffalo Mozzarella and Basil leaves around a large platter. Season generously with coarse sea salt and fresh cracked black pepper. Drizzle with Extra Virgin Olive Oil and a Balsamic Glaze. And then dig in!


This salad goes with just about anything. We equally love it alongside a juicy steak as with nice dippy eggs at breakfast. Sooooo good. While the tomatoes are still showing up in your CSA bag and at roadside stands, be sure to give this recipe a try! You'll see it's the perfect kiss of summer.

And here's a little tip.  Instead of buying the expensive basil in the plastic clam shell packs in the produce department (that seem to go bad way before you have time to use them all!) buy the fresh cut stems.  Then when you get home, place them in a glass or mason jar of water on your windowsill. You can pinch off the leaves as you need it when cooking and after time, your basil will start to take root! Eventually you can plant them in a pot for a kitchen cutting garden or in your back yard!

Herby Chicken Salad



 

Summer may be over, but that doesn't mean your herb gardens are all done!  Here in Ohio I am usually lucky enough to keep most of my herbs (even under the snow) until February or March!  I always hope they will survive year round since it is soooo close, but we always seem to get a crazy ice storm close to spring that knocks them out.  But since they hang on so long, be sure to use them to their fullest!  This chicken salad is so vibrant and fresh tasting due to the brightness of the fresh herbs.  I love it! You could use dried herbs, but it wont be quite the same- so snip, snip, snip while you still can!

 

This recipe is wonderful as a sandwich, add a scoop to a leafy salad in place of dressing, or even as an appetizer with crackers..... or like me, just with a fork right out of the dish.

 

Allowing it to sit in the refrigerator for at least an hour before serving will really bring all of the flavors together and make the herby flavor pop. But if you just can't wait, that's ok too.  It will still be scrumptious.   

Herby Chicken Salad

2 cups chopped skinless, boneless rotisserie chicken breast
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
fresh ground black pepper, to taste
3 Tablespoons chopped fresh herbs, such as dill, flat leaf parsley, chives, rosemary
1/4 cup chopped celery
1/4 cup finely chopped red onion

In a medium sized bowl, whisk together the mayonnaise, lemon juice, salt, pepper, and herbs.
In a large bowl combine the chicken, celery, and red onion.  Pour the dressing onto the chicken mixture and stir to coat.  Chill until ready to serve.