Well, Mom is safely back at home. We’ve only spoken on the phone a handful of times (OK, closer to two handfuls) since she left on Monday morning, so I’d say we’re dealing with the withdrawal symptoms well, wouldn’t you?
So as I try to beat the heat (it is HOT!) and rejoin real life, including full-time work again (I cut back to part-time while Mom was here), I’m feeling a bit lazy around the kitchen.
But lazy doesn’t have to mean “bad for the tastebuds” when tomatoes and basil are in season!
I’ll tell you, if we’re not having Pasta with Fresh Tomatoes and Basil or homemade Pesto alla Genovese, we’re having a Caprese Salad or Insalata Caprese if you want to be fancy. Or, you know, Italian.
Many of you know this one, but since it is absolutely one of my favorite summer treats, here it is for this week’s What’s Cooking Wednesday:
- Tomatoes, mozzarella, basil and olive oil in the *best* qualities you can find
- Salt to taste
You can arrange this salad any way you like, but I usually do slices of tomatoes alternating with slices of mozzarella on a serving plate. Then I tear up the basil leaves and drizzle olive oil on top and finish with a sprinkling of salt.
The quantities of everything are up to you and your tastes, as is the decision on whether to “dress up” this simple salad with other treats like black olives or balsamic vinegar.
So who’s up for a refreshing, easy-to-prepare, delicious summer salad with the colors of the Italian flag?
And more importantly, who’s bringing the crusty Italian bread to sop up all those juices left on the plate?
25 Beans of Wisdom to “what’s cooking wednesday:
Add your two beans of wisdom.