This is one of my favorite summer salads, and it's the perfect salad to make this first week of July (very patriotic red, white, and blue!) - just add blueberries to some halved cherry tomatoes and small bites of fresh mozzarella (I found some very small bite-sized balls at the grocery store, if you can't find those you can cut up a larger ball), drizzle with a little olive oil and balsamic vinegar, season with salt and pepper. A traditional Caprese salad has fresh basil but I didn't have any on hand and we didn't miss it. Yum, love this dish!
6.25.20: veggie cobb salad
6.25.19: tip-sy tuesday: gardening tip
6.25.18: spaghetti squash shrimp scampi
6.25.17: week of dinner menus
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