Before we know it the summer sun begins to set earlier each week, the evening air gets cooler and homegrown tomatoes are gone. Gone, baby, gone!
Be sure to try this simply pleasing Tomato Caprese Salad before local tomatoes disappear. It was always a hit for my catered lunch and meal deliveries.
I like a bit of tomato, bean and mozzarella in every bite. Using butter beans makes it easy to keep the pieces of tomato and cheese a consistent size. Lastly, be sure to buy smoked buffalo mozzarella if you spot it. Substituting smoked mozzarella adds a lovely, subtle flavor.
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Happy summering and sun-setting!
Tomato Caprese Salad
Recipe by Phoebe Canakis
Yields 4-6 servings
Adding grilled chicken or shrimp is a simple way to add extra protein and serve a summer dinner dish. Serve as-is or on a bed of fresh greens.
Ingredients
- 1 (15.5 ounce) can broad beans, rinsed and drained
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 large tomato, chopped
- 8-ounce ball fresh mozzarella, cubed
- 1 cup basil leaves, julienned
- 3 Tbsp olive oil
- Juice of one lemon
- Salt
- Pepper
Instructions
1. Gently toss the beans, artichoke, tomato and basil. Coat with olive oil. Add lemon juice, salt and pepper to taste. Serve immediately or chilled.
