I saw this recipe the other day and thought what a great idea it was. Now, this isn’t a true caprese salad in the sense that it’s lacking fresh mozzarella, but you know, I think it’d be a great addition if you’ve got it on hand. Also, I’m not usually a stickler for using exact ingredients, but in this case, if you can’t get fresh garden tomatoes (i.e. not from the grocery store), don’t even try this.
There are no measurements in this recipe. Just sprinkle the ingredients over the cut tomatoes and adjust to your liking.
- Fresh garden tomatoes
- Olive oil
- Seasoned rice vinegar
- Soy sauce
- Kosher salt
- Thinly sliced basil for garnish
Core the tomatoes and cut them into wedges; arrange on a serving plate. Lightly drizzle with olive oil, seasoned rice vinegar, and soy sauce. Sprinkle tomatoes with salt and a few sliced basil leaves.
Serve at room temperature.
This recipe is actually a repeat from a while back, but I thought it deserved the limelight again, especially for this time of year. I’m not sure why I originally chose to make this recipe as I’m not a huge fan of cucumbers and the potential for soggy bread cubes wasn’t all that appealing. But, despite all my initial reservations, this has become one of my favorite summer recipes. It’s a great way to use up those fresh cucumbers and tomatoes from the garden and it’s fast! While the original recipe says to use a couple slices of wheat bread, I’ve had the best success with wheat rolls. The crust on the outside prevents the bread from becoming soggy and helps to hold its shape better. If you’re not a salmon fan, the salad alone is worth trying.
I’m a sucker for pasta salads. Especially pasta salads that contain pepperoni. So it’s no surprise that since finding this recipe I’ve made it several times. It’s very easy to throw together and the homemade dressing adds great flavor. I’ve found that using mini pepperoni works a little better because they don’t stick together as much as the larger ones do. I also like to use quartered or halved grape tomatoes because they hold their shape better and have more flavor than diced ones. This is a perfect dish to bring to a summer potluck so give it a shot!
If only you could get a delicious one-dish meal made from scratch* on the table quicker than one from some preservative filled box. Well, with this recipe it’s possible! It seemed so simple I doubted any flavor would be present, but I was wrong! I swear this took less than 20 minutes to make, maybe closer to 15. I thought it was good as-is but would also be great to eat in tortillas. Also, if you’re like me and forget to put the Rotel tomatoes on your grocery list, a can of diced tomatoes and a can of diced green chilies is just as good as a substitute. This recipe is definitely going into my “quick pantry meal” file.
*You do use a packet of taco seasoning, but you could always use your own if you wanted too.
When I first saw the fried avocado slices on this salad I kind of thought they’d be weird. I’d never heard of such a thing. But, the salad looked so delicious I knew I had to make it. And I’m glad I did. While the avocados were a bit messy to make, they were well worth it. They were my favorite part of this dish by far. Even leftover and no longer warm or crunchy they tasted great.
I believe the written recipe was just for one serving, so I upped the quantities. I used 3 avocados, a pound of bacon, a pint of cherry tomatoes, and one head each of green leaf and romaine lettuce. Using these quantities was enough for 4 large salads with leftovers of some of the components. And if you’re pressed for time, I think regular ranch dressing would taste great by itself, or my favorite, blue cheese!
This is the perfect summer meal. It’s nice and light and uses up all those beautiful veggies growing in the garden! Plus gnocchi is effing delicious. What’s not to like?
I knew I needed to make this soup as soon as I saw it. I love lasagna and a faster soup version of it sounded amazing. This was a super easy but flavorful soup that looked just as good as it tasted. And the cheesy goodness at the bottom of the bowl was even more delicious than I’d hoped. Make this! You’ll love it!