With summer officially here its all about simple foods that are light and quick to make. Since we spend most of our time outdoors during the summer months we tend to fire up the grill because its way to hot to be standing over a hot stove. This spring the LDW family got a head start and finally put in our vegetable and herb garden. We are growing some of the most delicious basil and rosemary and I can’t forget the six different kinds of heirloom tomatoes we’ve planted! To celebrate our garden I wanted to share one of the more classic {and my favorite} recipe, Caprese Salad. Its quick and easy and so delicious I could eat it all day long!
All this food talk on the blog also has me thinking BIG! I want to be able to save all of these recipes I’ve shared and want you to do the same. That’s why I’m going to make a Beautiful Blurb Cookbook. This way I will have all the amazing recipes I’ve shared in one place. Its so much fun going into Blurb and create beautiful photo books I know this will be even better! Creating a cookbook with your own photos and recipes to share with family and friends will be the best gift EVER!
So, to all my foodies out there… Go and Make Your Own Blurb Cookbook! Not only is the perfect gift to give you will also be able to have all of your favorite recipes and photos in one place.
Don’t forget to include simple summer recipes like this Caprese Salad! 🙂
Caprese Salad
Serves 4 to 6.
- 3 vine-ripe tomatoes, 1/4-inch thick slices
- 1 pound fresh mozzarella, 1/4-inch thick slices
- 20 to 30 leaves (about 1 bunch) fresh basil
- Extra-virgin olive oil, for drizzling
- Balsamic Vinaigrette, for drizzling
- Coarse salt and pepper
Directions
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and blasamic vinaigrette. Season with salt and pepper, to taste.
Enjoy!
