Caprese Salad with Arugula and Basil Pesto
What do you do when you return from the farmers market with such gorgeous produce?
This week the produce were exceptionally fresh and vibrant. Especially the Cluster Red Vine Ripe Tomatoes, Bell Peppers in all the glorious shades of Red, Yellow and Orange, and Tender Green Zucchinis. They begged to come with me. And I obliged with open arms.
The tomatoes were so fresh and vibrant, I could literally hear them screaming, "Eat Me!!! Eat Me!!!". And what better way to eat such such gorgeous beauties, than eating them raw - simple and fresh.
When you think of Tomatoes... Fresh.... Simple.... You get only one answer - Caprese Salad!
Unlike me, the father-son duo is not too fond of Basil and so I hardly buy any. I used Arugula, my favorite salad green, instead of the traditional Basil. I have never seen nor eaten a Caprese Salad without Basil. To give my salad a little touch of authenticity, I used some store-bought Basil Pesto. (Fresh Pesto would have really alleviated the taste, But then.....)
My version of Caprese Salad might not be very authentic or traditional, but I daresay, it was delicious. It was everything I wished the Caprese to be - Simple, elegant, fresh and delicate!
I served the Caprese Salad with Baked Chicken Breast, seasoned with Lemon-Pepper Seasoning. It was a simple yet elegant dinner. Not to mention a low carb one.
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Lil Sid is not too fond of salads. So I made a quick fix Bruschetta for him.
I lightly toasted French Baguette slices and topped with Mozzarella slices. In a separate bowl, I tossed chopped tomatoes, minces garlic, olive oil and salt and tiny bit of pepper. I topped the Mozzarella slices with the tomato-garlic mix and broiled it for 1-2 mins till the cheese melted.
Sid really enjoyed his dinner of Bruschetta and Baked Chicken.
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Love the pictures of the Tomatoes. Gorgeous pics and salad. Have to try this.
ReplyDeleteThanks Bhavna... ts really a light and fresh salad and perfect for summer months.
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