Every day when I go out onto the deck to
harvest the daily offerings from my humble container garden, I vow to use those
ingredients in whatever meals I am having that day. Nothing beats
fresh-from-the-vine produce, warm from the sun.
Today I brought in beautiful fresh tomatoes,
radishes, a cucumber, and lots of basil. The radishes and cucumber are going to
go in a dinner salad; for lunch I decided that I was going to have a small
Caprese Salad along with a slice of homemade bread, slathered with fresh chive
butter. If you are unfamiliar, a Caprese Salad is really nothing more than
slices of tomato, fresh basil, and fresh mozzarella. It is simple, satisfying,
and delicious. You can put your own personal spin on it in the way in which it
is laid out to be served, or kick things up a little bit by marinating the
mozzarella, and then drizzling that marinade over the slices of tomato and
leaves of basil.
Earlier in the week, anticipating a tomato harvest, I bought a container of mozzarella balls to marinate. This recipe is slightly adapted from The View from Great Island blog. I find that fresh basil, very good olive oil, and a whisper of red peppers do amazing things to fresh mozzarella, and give it a special zing. This is the taste of summer!
Earlier in the week, anticipating a tomato harvest, I bought a container of mozzarella balls to marinate. This recipe is slightly adapted from The View from Great Island blog. I find that fresh basil, very good olive oil, and a whisper of red peppers do amazing things to fresh mozzarella, and give it a special zing. This is the taste of summer!
Marinated Mozzarella Balls
Adapted from The View from Great
Island
1 8-ounce container of fresh mozzarella balls
2 ounces of fresh basil
½ cup extra virgin olive oil
Juice of one Melissa’s seedless lemon
Whisper of red pepper flakes
Salt and pepper to taste
Drain mozzarella balls and place into a clean jar. Place all ingredients into a food processor, and pulse until emulsified. Pour over the mozzarella balls, seal jar, and place in the refrigerator for at least four hours, overnight is better. Serve with sliced tomatoes and fresh basil leaves. Drizzle the marinade from the mozzarella balls.
1 8-ounce container of fresh mozzarella balls
2 ounces of fresh basil
½ cup extra virgin olive oil
Juice of one Melissa’s seedless lemon
Whisper of red pepper flakes
Salt and pepper to taste
Drain mozzarella balls and place into a clean jar. Place all ingredients into a food processor, and pulse until emulsified. Pour over the mozzarella balls, seal jar, and place in the refrigerator for at least four hours, overnight is better. Serve with sliced tomatoes and fresh basil leaves. Drizzle the marinade from the mozzarella balls.
Another recipe that is super simple and makes good use of those
summer tomatoes is Trader Vic’s Cosmo Salad.
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How impressive to get all that produce from a container garden . I have a few herbs growing in containers and I really enjoy the mint, basil, and oregano. I love your photography- everything looks great
ReplyDeleteYum! Sadly I have never had fresh mozarella! I highly recommend that you try your own roasted radishes. I tried them and absolutely love them that way! Your garden is doing fantastic - glad you are enjoying your own summer produce. There is nothing more satisfying.
ReplyDeletelooks wonderful!
ReplyDelete