Don't get me wrong, I love Christmas time foods and treats, but I can only eat so much of the heavy stuff. When I'm looking for a little break between the soups and stews I like to throw together some festive salads. This next month I'll share a few of my favorite winter salads, starting with this Caprese Salad. It's a house favorite and something you can enjoy year-round.
Large bits of fresh mozzarella (usually found in your deli section or specialty cheese) adorn this modest salad. I always like to sprinkle some salt on my mozzarella before it goes on a salad, it just adds extra flavor.
Don't forget the sprigs of fresh basil, that's a really important part to this and the aroma smells SO good! My husband doesn't care for a lot of herbs so I leave the basil out and add it separately into my own bowl, I take his portion of it, yum yum yum.
You can use any dressing you want but I like to take balsamic vinegar and make a reduction out of it, just like what you would get at a restaurant. The consistency is really nice. If you've never made it, it's pretty simple (as long as you don't burn it), the consistency should be thick enough to stick to the back of your spoon. And really let's address the deliciousness in the picture, the homemade bruschetta croutons. PEOPLE listen up, this crouton recipe is so very very verrrry good, I find myself making up excuses as to why I need to whip up a batch of these tasty morsels.
Grab the recipe right here for Bruschetta Squares (croutons). If you're thinking this isn't going to be filling enough for you, cut the recipe in half and serve it with a delicious pizza, seriously one of my favorite meals, pizza and caprese salad. Try this one: Bomb BBQ Chicken Pizza.
1 head butter lettuce, washed and chopped
1/2 head red lettuce, washed and chopped
1 ball fresh mozzarella be, cubed (look for one that is super squishy and has liquid around it, probably in the deli or specialty cheese section, it won't be with the blocks of cheese you get your cheddar)
1 package fresh basil leaves, gently cleaned, leaves removed
3 roma tomatoes, sliced in eighths
1/3 c balsamic vinegar
salt and pepper
Add all ingredients to a bowl, sprinkle with salt and pepper. Top with the bruschetta squares (recipe linked above). In a small pot heat balsamic vinegar to a boil on medium heat, immediately turn the heat down to low and cook for about 10 minutes, let it cool. Drizzle over salad.