First, let me start with apologizing for neglecting the blog for the past week! I was in San Francisco for work all week and didn’t get much of a chance to add any posts each evening (mostly because my nights were filled with food adventures). I’ll be posting some restaurant reviews in the comings days surrounding my trip for those who are interested.
One of my favorite fresh herbs is sweet basil, so naturally I’m a fan of Caprese Salad. This evening, I used fresh, on the vine tomatoes, fresh julienned basil, homemade croutons, fresh mozzerella pearls, extra virgin olive oil, and aged balsamic vinegar. I literally cut the tomatoes and basil and threw everything in a large bowl. I know that croutons are a bit unconventional in Caprese Salad, but I have to say, they were pretty awesome, especially as they soaked up all the juices!
As a side to grilled chicken or as a meal itself, Caprese Salad is a classic summer dish in my opinion and I’m so glad its finally in season again!