I had two friends over for lunch and wanted to think of something light, yet classic so i could put my own twist on it. I decided a caprese salad would be ideal since heirloom tomatoes are in the height of their season, and i'm always game for celebrating the delicious tomato. When i was at the market, the produce man said the heirloom tomatoes were not as good as some years, but the little baby heirlooms were good, so i bought a variety of big and baby heirlooms. I then decided that i would cut the tomatoes and the buffalo mozzarella and basil and serve it on a bed of wild arugula. I also decided to grill some white peach slices and throw those into the mix. I used a delicious store-bought salad dressing -- although i either should have used a bit more of it, or i needed something else with more of a "punch".
Unfortunately, I found that none of the tomatoes had the delicious sweet taste that heirlooms usually have. I was very disappointed because i LOVE LOVE LOVE a good tomato. I even threw a dash of salt on the tomatoes while they sat hoping that the salt would bring out the sweetness. No such luck. Overall, it was a pretty bland salad, but i think i'll work on spicing it up for the future since it's overall healthy, easy, and should be delicious.
|Grillin' peaches. Delish!!!|
|A variety of heirloom tomatoes - although this wasn't a great batch.|
WILD CAPRESE SALAD
1 package of wild arugula
3 or 4 large heirloom tomatoes
(optional - 1 basket of baby heirloom tomatoes)
2 white peaches (too firm to eat, but perfect for slicing and grilling)
Lucini's Fig & Walnut Savory Balsamic, or a vinaigrette of your choice
I thoroughly washed the arugula and kept it in the fridge while i prepped the rest of the salad.
Slice the peaches into quarter inch thick slices so that they don't fall apart while you're grilling them.
Grill the peach slices and set aside.
Cut the baby heirlooms in half, and slice all the other tomatoes into bite-sized chunks.
Sprinkle with salt to bring out the sweetness of the tomatoes (if there's any sweetness to bring out).
Chiffonade the basil leaves and mix into the tomato mixture.
Slice the buffalo mozzarella into bite-sized pieces also.
I then tossed the arugula with the balsamic vinaigrette and placed the tomatoes and cheese on top.
For dessert i decided to serve fresh strawberries and blackberries with my homemade schlag. Can't go wrong with berries if it's their season. (Although who would think you could go wrong with heirloom tomatoes?)