Salad Switch Up

Today I thought I’d share a quick tip on how to switch up your every day salad.  If you or your family tend to have a salad with dinner, or even lunch, they can often become pretty redundant and mundane and it’s always nice to have another type of go-to salad.

OK.  Fiiiine.  I know that I shouldn’t be the expert on salads.  Mainly considering the fact that I don’t eat them.  (That whole “I don’t eat any fruits or vegetables” thing gets in the way of this.)  Howeverrrr, I make them often because my husband has a salad every. single. day.  I swear, that man could survive on salads alone.  I think he feels about salad how I feel about pizza.  It can be added to every meal, a late night snack, the only thing that sounds good when you’re sick, or even a hangover remedy.   See, my pizza=his salad.

Because of the need for a little variety in this household, sometimes I’ll throw together a little Caprese salad for the Mr.  My mother-in-law has fresh basil growing like a small forest preserve in her backyard and was kind enough to give me a ton of it so all about that bass(il).  Get it?? (yes, I intentionally just misspelled basil to use a relevant song pun.  But you’re the one still reading this 😉 )

It’s so easy!  Here are the ingredients:

  • Fresh Basil
  • Tomatos (little grape tomatoes work well)
  • Fresh mozzarella (little pearls are great)
  • Olive Oil
  • Salt and Pepper
  • Optional: Balsamic Vinegar (to top)

I made the Caprese salad two ways this particular night — one on skewers and one in a traditional salad bowl.  Skewers are always a great option to trick kids into trying different foods — cuz everything is cuter on a stick!

Take the mozzarella and dry it out on a paper towel (so it doesn’t get gummy or mushy).  Rinse the tomatoes…then take the basil and stack the pieces of it on top of one another.  Roll it up into a little ball and then cut into strips.  This creates a chiffonade and makes a really pretty presentation.  (See pics below).  Alternate the mozzarella and tomatoes on a skewer then drizzle with olive oil.  Sprinkle with the chiffonades of basil and season with salt and pepper.  (Or just throw it all into a bowl, like the other picture).  For a nice finishing touch, add a drizzle of balsamic vinegar.  And voila!






Happy salad-ing. 😉



xo, tess


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