Monday, April 16, 2012
A simple Caprese Salad compliments a casual Sunday evening on the porch
What a glorious weekend! I hope you enjoyed it as well! The sun shone BRIGHTLY in the sky all weekend long. As a family we took full advantage of it! Saturday was spent walking from our home to the beach and then from one end of that beach to the other and back again. My poor girls were exhausted but I know they enjoyed it.
I must talk about how much I enjoy the sunshine a lot (like maybe a broken record) because every time the sun is shining I will get a text or email saying, "the sunshine always makes me think of you." Sorry if I mention it too often but when you live where I do it's such a TREAT to enjoy day after day of sun!
My FAVORITE, most enjoyable part of the whole weekend was spent on our front porch last night. After a long.... long... run (7 miles), I was exhausted so I spent the afternoon on the porch reading a book while my husband washed the car. A friend of ours walked by with his baby in a stroller and stopped to chat for awhile while all of the neighbor kids walked to the park together. Upon their return I brought out a very casual supper on a large wooden bread board and as a family (dog too) we sat on our front steps and picked away at the snacks and enjoyed the evening glow over the water. I must've said at least TEN times, "now THIS is living! this is how I want to live. THis is why I love sunshine filled days so much!" I was soaking it all in. Right now we are back to grey skies and the rain is coming down but I don't care today because I got to enjoy such a lovely weekend.
I threw this lovely caprese salad together over the weekend and it's so delicious I made it TWICE! Once for lunch on Saturday and then as an addition to our snack tray on Sunday evening. It literally takes FIVE MINUTES to put together and the taste is flavorful enough for any restaurant or deli. There really is no recipe. It's just "a little a.. " A little a this... a little a that... depending on how big or small you want the salad to be. The key is the balsamic vinegar dressing. It MAKES this salad!
For the balsamic vinegar dressing just take maybe a 1/4 cup of balsamic vinegar and place it into a small pot and cook over low heat until reduced. It looks a little like syrupy molasses when it's ready.
While that's warming on the stove take some cherry tomatoes and halve. Then dice your avocado. I buy the mozzarella balls that are preformed in the package and place all 3 of these ingredients (as much or as little as you'd like) into a bowl. Finely chop up a bunch of fresh basil and add some sea salt and pepper to taste. Finally, drizzle your reduced balsamic vinegar dressing over the top and gently toss. Serve immediately!