Grilled Caprese Salad
I’m feeling very uninspired in the world of fashion lately. Anyone else? Denim in particular. I mean WTF. Wide leg, cropped, high-waisted, frayed…basically all the styles that look good on no one all rolled into one jean. So apparently if you don’t know what type of new denim you should get for the summer/fall, just go to the store and find the pair that looks the absolute worst on you – and get those. I also heard that pinch rolling is coming back, and skinnies are out. It literally took me years to get into the skinny trend because it just didn’t suit my body type…now I’m firmly on board and have a closet full of skinnies and they’re out. Well forget it, Fashion 2017, I’m skipping you entirely this year and maybe I’ll check back in the spring. Of course, who am I kidding? When do I wear regular clothes anyway? I’m definitely pushing the boundaries of appropriate “athleisure” on a daily basis.
Onto food. I love the caprese combination. It’s perfect to me, and I like it in nearly every form: sandwich, pizza, flatbread, cold salad…and now, hot salad. I put it on the grill last weekend and I looooved the melty cheesy touch and the sweet, cooked down tomatoes.
- 2 large tomatoes
- ~1/2 ball fresh mozzarella
- olive oil & salt
- ~2-3 tablespoons fresh basil
- balsamic glaze (store bought)
Cut the tomato into thick slices, remove the seedy/watery part, place them on a paper towel and blot to remove excess moisture. Season with salt. Place the tomatoes on a thick piece of foil sprayed with nonstick spray and brush with just a touch of oil. Grill on medium for about 3-4 minutes (on the foil). Slice the mozzarella into thick pieces, and place a piece on half of the tomatoes. Cover each tomato with another tomato slice and cover grill just for a minute or two to melt. Remove from grill. Top with fresh basil and drizzle with balsamic glaze.