Me in Place

I am behind on posting my new recipes for the months for my year goals. I will eventually get May and June’s up here. But for now, here’s July’s recipe!

Oh, I’ll be honest, it’s not even a recipe. It’s just a simple salad. But, really, what does July need more than a simple salad? Well, and air conditioning. July definitely goes down better with air conditioning.

And as a bonus, it’s got a fancy name. Things that are easy, but sound fancy? Another July must.

Here’s how to make your Caprese Salad:

You’ll need some fresh tomatoes. Could be any kind you want: grape, roma, etc. I like the bigger tomatoes better because there’s nothing that says summer better than a big ol’ Big Boy Tomato grown fresh from your garden all sliced up with kosher salt on it.

I was just pretending about the “Fresh From Your Garden” part. Just make friends with someone who gardens or visit your local farmer’s market.

Fresh mozarella – now, this also comes in different sizes, but you’ll find fresh mozarella balls in the grocery store. You could get any size that matches your tomatoes! (the mozarella in my picture is sliced pretty thick – it could be thinner. My fault.)

Basil (we are growing our own this year – can’t beat it. You are allowed to come steal some off my plant on the front porch if you need to.)

Kosher salt (could use regular, but Kosher salt gives it that extra somethin’ somethin’.)

Pepper

Balsamic or red wine vinegar

Extra Virgin Olive Oil

Slice your tomato. Slice the mozarella. Put a basil leaf on top. Sprinkle with kosher salt and pepper. The ratio for the olive oil and vinegar is for each tomato, use 1 Tbsp olive oil and 1 tsp vinegar.

Let rest for 15 minutes or so. Eat. Smile. Cuz you’re so fancy.

And it’s not like even a SuperBoy can’t entertain himself for five minutes while you make this.

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