Caprese Salad

So easy and perfect for summer I couldn't pass up the opportunity to make this for Trashy Book Club tonight. Courtesy of one of my favorite food network chefs, Tyler Florence.

Caprese Salad

2 vine-ripened tomatoes

1/2 pint cherry tomatoes

1/2 bunch fresh basil, leaves hand torn

3 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper

3 balls buffalo mozzarella

Directions

Cut the large tomatoes into 6 or 8 wedges and the cherry tomatoes in half and put them into a bowl. Add the basil leaves, olive oil, and salt and pepper, to taste. With your hand, gently mix everything together and squeeze the tomatoes a bit to release some of their juices. Cut the mozzarella into bite sized chunks and add them to the tomatoes. Gently toss to blend everything together and serve immediately.

Fresh Corn Salad

After what looks like a year break from blogging, I'm taking it up again. My first post back is about this delightfully fresh and tasty summer salad. I was inspired hearing a friend talk about a similar salad she made for the 4th. I whipped up this dish and am sharing it at the Book Gnomes Anne of Green Gables marathon today.

I hope you enjoy the recipe, courtesy of the Barefoot Contessa and if you've never seen Anne of Green Gables or Anne of Avonlea please for the love of God add them to your netflix queue!

Ingredients

• 5 ears of corn, shucked
• 1/2 cup small-diced red onion (1 small onion)
• 3 tablespoons cider vinegar
• 3 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned fresh basil leaves

Directions

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.