Sunday, June 28, 2009

Hooray for summer!

We made a Costco run on Friday and stocked up some of my favorite fruits – fresh figs, papayas, and white peaches – YUM! I also got some boccini (those little fresh mozzarella balls). I love using those to make caprese salad. When we got home, I remembered that I had recently seen a recipe in a Real Simple magazine that was like a new take on a caprese salad. You combine fresh peaches, mozzarella, a little olive oil, basil and sea salt (the recipe also said pepper, but we like it better without that.) Since we’d just bought both peaches and mozzarella, I was excited to try it! We always keep what I call “squeezy basil” on hand, so we were good to go. (Squeezy basil is actually Gourmet Garden Basil -- it’s seriously the closest thing to freshly chopped basil I’ve ever had, and sometimes I think I might even like it better because the flavor is so strong and fresh that you only need a little. Plus, it's a bonus to have it right there in the fridge.) I made the peach, mozzarella and basil salad Friday night, Saturday for lunch, and I'll probably make it again today. Dylan said yesterday, “I know this sounds stupid, but I would seriously just keep eating this stuff until it made me sick. It’s SO good!” (I’m sure he’ll be thrilled to know I quoted that on here. Sorry, sugar!)

Whether you’re planning a wedding menu or just looking for a recipe that tastes like summertime, try this deliciously unique and surprisingly simple salad! It’s so good!

Happy Sunday!

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