It magically combines the deliciousness of tomatoes, mozzarella cheese, basil and some kind of lovely drizzle.
Just lately I came across the most adorable presentation of this salad – instead of slicing larger tomatoes and placing them next to mozzarella slices, this version turns cherry tomatoes and cubed mozzarella into the cutest Caprese bites.
What a gorgeous idea!
I just love it!
To make about 30 Mini Caprese Bites you will need 1 pound (500 grams) cherry tomatoes, 1/2 pound (250 grams) mozzarella cheese, 1/4 cup (60 ml) extra virgin olive oil, 2 tablespoons (30 ml) balsamic vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper and fresh basilleaves.
1. To assemble the Caprese Bites, first cube the mozzarella.
2. Then thread tomato half, one piece of cheese, another tomato half and a basil leaf onto toothpicks. Place toothpicks in a shallow serving dish.
3. And lastly, whisk together the oil, balsamic vinegar, salt and pepper and drizzle the oil mixture over the skewers.
Even though I still have no clue what has been causing my health to deteriorate recently, I know for sure that I am getting better and feel new waves of energy entering my body. After almost four long months of living like a zombie.
It feels great to come to life again!
Oh, and the most important thing – I’d love to thank all of you who’s thought of me, or sent me a comment or an email. You’ve really helped lift my spirits. Big THANKS, guys! You are the best. I have always thought so. And I always will.
Love you !
So, with this new energy in me I walked into the kitchen the other day and I decided to prepare something very colorful, healthy and energizing.
It is this Spring Chicken Salad.
And it is yummy.
Here’s what we need.
If you feel inspired and would like to have this salad on your plate too, then this is how you can prepare it.
1. First, rinse the green onions under cold running water, pat them dry, and slice them.
In this dish we are going for long strips of colorful vegetables.
2. Peel the carrot and cut it into thin strips too.
3. Core the red bell pepper and remove all seeds.
4. And, yes, strips again.
5. Then grab your herbs.
You can use parsley or cilantro (coriander).
And you can either use whole leaves or chop them finely.
Depending on what makes you happy.
And that’s it for the vegetable part.
Now let’s make some sauce.
6. To make the sauce, peel two cloves of garlic.
7. Press or mince the garlic finely.
Place it into a small bowl.
8. Squeeze half a lemon.
Add the juice to the garlic.
9. Add the soy sauce and the sweet chili sauce.
Stir a little.
And that’s our flavorful sauce.
10. Now we need two pieces of washed chicken breasts.
11. Slice each breast in half horizontally to make it thinner.
Then cut each piece into strips against the grain.
12. Pour the vegetable oil into a larger pan and heat it over medium-high heat.
13. Then add the chicken and salt.
14. Fry, stirring frequently, for about 6 minutes.
15. Then add the vegetables.
16. Add the parsley leaves and the sauce.
17. And stir-fry for about 5-6 more minutes.
The vegetables should still remain a little crunchy.
This is a salad, after all.
A warm salad.
18. Taste the chicken and add more salt if necessary.
And that’s it.
All we need to do now is to prepare some noodles.
19. These are noodles.
I love noodles. So I’ve put this poem together.
MY ODE TO NOODLES:
Noodles are good.
Noodles are pretty.
They make this world a better place.
I love noodles.
If they were on facebook, I’d be a fan.
A little too sophisticated, I agree with you.
But that’s how I function.
20. Cook the noodles.
And serve your dish.
Or like this.
Or mixed together.
The choice is yours.
Enjoy, dear friends.
(The recipe has been adapted from www.taste.com and makes 2-3 portions.)
To my astonishment, summer is coming to an end. To say a proper ‘Goodbye’ I’ve decided to prepare this yummilicious summery salad.
Second, though one might guess so, fall is slowly breezing its way to our days. Recently, there was a strange click in my brain and suddenly I started to think about mulled wine, The Annual Fall Market and – may heaven forgive me – Christmas.
And all those thoughts felt so good!
Hey! Am I the only one?
Is there anybody out there thinking about Christmas already?
Anyway, to celebrate the arrival of the most flamboyant seasons of them all, I’ve made a wonderful potato soup today. I am posting the recipe soon.
And then, this maniacal site of mine is celebrating its first birthday in a couple of days.
This is just a gorgeous week!
These are the ingredients that I’ve use to prepare the Tomato and Bean Salad.
And these are the same ingredients in picture.
The story goes like this:
1. First, dice the tomatoes.
Begin by cutting them in half.
You can also seed your tomatoes at this stage (using a little spoon) if you don’t prefer ‘the water’ in your salad.
Then turn the tomato half face down and slice it horizontally.
Cut the tomato into strips.
And finally, hold the strips together and slice across them to have these cute little dices.
2. Throw the tomato dices into a bowl along with the beans.
3. Chop the green onions, fresh oregano and basil…
…and into the bowl they go, as well.
4. Now let there be some seasoning – add the salt, ground black pepper and fresh lemon juice.
5. And the olive oil, of course.
Olive oil is healthy and yummy.
6. Toss all the ingredients gently to mix.
This wonderful salad can be served as is, or with a crunchy toast (or two or five), or with some yummy chicken steak …or any way you really like.
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