There comes a time in every girl’s life when her parents move away from her childhood home. I just didn’t think mine would sell everything and move to McClellanville, S.C. For as far back as I can remember, my family … Continue reading
Yes, I know. I’m on an Asian kick. I can’t help it– it’s a cuisine that makes vegetables taste good– and vegetables are good for you. A few days ago, I made an Asian-style chopped salad with shrimp. Embarrassingly, … Continue reading
It’s been a very interesting Labor Day weekend so far. I have BPPV. No, that’s not a venereal disease. This morning, I’d had enough of the persistent nausea and light-headedness. No matter what I did (or didn’t … Continue reading
Imagine an easy four-ingredient salad that held in each bite all the best parts of summer: the sun-ripened acidity of ruby red tomatoes, the bright and sunshine-like sweet flesh of white nectarines, pillowy soft bites of mozzarella, and the sluttiest herb on earth (because it goes with so much), bright green basil.
This is one of those dishes that doesn’t require a recipe; it’s all about combining the best ingredients in an unfussy way. As my friend, Christina, said, “Food doesn’t need to be fussy to be good.”
- 1/2 ripe white nectarine
- 1/2 large ripe tomato
- 5-6 large basil leaves
- sea salt
- buffalo mozzarella (the real deal)
- olive oil
I sliced all of my ingredients and made a big, giant tower of food. In my opinion, this is a much better salad than your traditional caprese.
If you try this recipe, let me know what you think!
This salad is so easy to make and takes about 10 minutes from start to finish it almost doesn’t feel like a real recipe. If you’re unfamiliar with lentils (the caviar of legumes!) this is a very easy and good … Continue reading