Caprese salad is pretty good. Spinach is pretty good. So this got us thinking...tomato, basil, and mozzarella salad with spinach? Must simply be even better. Drizzle the plate with your own balsamic vinegar & EVOO glaze, and you've got yourself something delicious.
This is a great summer salad for raw dieters...you don't have to cook anything. I chose to sear the tomatoes to boost their flavor and to warm the mozzarella a bit to boost its flavor as well. We're all about flavor boosting. You know us...
You will need:
Small carton of grape/cherry tomatoes.
Few big sprigs of fresh basil
About a quarter to half bushel of fresh spinach leaves
About 2-3 oz. fresh mozzarella (we used one flavored with dried tomato + basil)
Extra virgin olive oil
Balsamic vinegar
Salt + pepper to taste
First chop it all up! Halve the tomatoes, cut up the mozarella into slivers, slices, or chunks and slice the spinach and basil into long ribbons.
I threw the tomatoes into a hot, high-heat, pan for about a minute or two just to sear them and warm them a bit. If you want a cold salad, don't do this.
Combine the basil and spinach.
Serve the spinach and basil mixture on a plate and top with tomatoes and mozzarella. Get fancy with a spinach accent on top.
For the glaze, combine a one-to-one ratio of EVOO to balsamic vinegar. 1 tbs of each will probably be enough. If you like salads to be saucy, add in a couple teaspoons of each.
Drizzle the glaze over the salad and serve! Will feed 2 or 3 (in the standard "healthy serving suggestion" portions).
Remember to share!
-A+D
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