RGB Caprese Salad
Can you believe it’s already summer?!?! Yikes!!!!
While most of you may be looking forward to the warm days and sunny skies, we’ve been dreading this moment. Absolutely dreading it…
Because, my dear friends, we live in Southern California.
Without.
Air conditioning.
To reiterate, we live… in Southern California… without… air conditioning. After last years’ scorchers, I’m amazed we’re still alive.
Mr. RGBistro and I keep talking about a “house remodel (that includes AC installation),” but he hasn’t given up his sailing habit, and I won’t kick my shoe habit. And evidently, as indicated to us by our contractors, we’re told these these things cost money. Harrumph.
So watch out for a lot of summer grill and/or cold food recipes, because we don’t plan to be in the kitchen much. In fact, until we build a new one, I’m justaboutthisclose to boycotting the kitchen altogether.
And in the meantime, please enjoy this sample of “cold food items” we’re serving up this summer. Make sure you find some really fresh burrata and really sweet tomatoes. White balsamic vinegar is good too if you can find it; it makes for prettier presentation.
Stay cool!
[K]
How do you plan to stay cool this summer?
RGB basil leaves
Burrata Caprese Salad
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~ Serves 2 ~
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~ Ingredients ~
- 1 medium red heirloom tomato
- 1 medium orange heirloom tomato
- 2 oz. burrata cheese, center-cut
- 1 tbsp. white balsamic vinegar
- Optional: splash of lemon juice
- 3 tbsp. olive oil
- Grind of sea salt and black pepper, to taste
- Fresh basil leaves, for garnish
~ Preparation ~
Total Preparation Time: 15 minutes
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Prepare salad: Slice tomatoes crosswise to thickness of 1/3”. Place 3-4 slices on each of two plates. (Save the rest of the tomatoes for another use.)
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Slice burrata cheese in half crosswise; then use one of the halves to cut away a 1 oz. portion of burrata; place on top of plate of tomatoes. Repeat for second plate.
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Make vinaigrette: Combine in a small glass bowl: white balsamic vinegar, lemon juice (if using), salt and pepper. Slowly whisk in olive oil; salt and pepper to taste.
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With a tablespoon, pour2 tbsp. of vinaigrette over each plate of tomatoes. Garnish with basil leaves. Serve immediately.
Nutrition content per serving: 302 calories, 7g carbs, 7g protein, 28g fat, 2g fiber
Cost per serving: $2.14 – $3.14
Source: Rustic Garden Bistro
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Hello, friends!
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The tomatoes look great, did you grow them? If you don’t want to use your oven, you could make some sun dried tomatoes to use in some creative way. We started some yesterday and are hoping they’ll be dry later today so we can decide how best to enjoy them.
Your pictures look delicious. And no AC? That’s crazy talk. I don’t know how you manage. Window units at least, I hope.
One of my all-time favorite salads. Thanks! And, is there something wrong with a shoe habit? I think not!
Oh, I have a feeling we will be having many minimal-cooking evenings in our near future too–it’s going to be hot here for a while yet and we also have no AC (just a window unit in our bedroom). Our Griddler is pretty good at making quick burgers and panini, though.
OUCH! No air conditioning makes for a very, very peevish Debra!!! But on the bright side of things, we’ll get to see you at your creative best coming up with all those ‘cool’ dishes you’re gonna be making!
Alas, we have both air-conditioning and an above-ground pool (nothing fancy!) to keep us cool in the summer.
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