It’s been hot lately. Really hot. Triple digits for the past week hot.
And when it’s this hot, I usually don’t like to cook and add heat to my kitchen and my apartment with it’s itty bitty insignificant window A/C unit. So last week I made this.
I guess what you would call an inspired caprese salad. I was at the grocery store and the tomatoes were looking super fine. I thought of my soon-to-be-ripening tomatoes at home, and the lovely lush basil that hasn’t bolted. Yet. All this, while some fresh mozzarella was staring me in the face. Brilliant. Picked up some bean salad from the olive bar for an extra kick of protein and I was on my way to deliciousness.
It was pretty easy to chop everything up and toss it in a bowl once I got home. I added a few more veggies to add some texture and crunch. Oh, and fiber. Because that’s really good for you.
Inspired Caprese Salad (serves 2-4)
- 2 cups diced tomatoes
- 1 cup diced cucumber
- 1 cup bean salad
- 1/2 cup diced red bell pepper
- 1/2 cup diced cauliflower
- 2 large handfuls of fresh basil
- 1 cup roughly cut mozzarella
- 1 tbsp olive oil
- dash of balsamic vinegar
- pinch of coarse sea salt
- fresh cracked pepper
1. Combine tomatoes, cucumber, bean salad, red bell pepper, and cauliflower in a bowl. Mix.
2. Chop or rip basil leaves into small pieces. Add to vegetable mixture.
3. Drizzle vegetable mixture with olive oil and a dash of balsamic vinegar. Add sea salt and fresh cracked pepper. Mix together until evenly coated.
4. Add mozzarella, toss gently, and serve.
Lady Laney Eats 