For everyone who wants to enjoy delicious food AND stay fit and healthy.
Saturday, July 24, 2010
Tomato-and-mozzarella salad (caprese) is one of the simple pleasures of summer. This week, I added cubes of cantaloupe and we loved the sweet flavor boost. With a minimum of oil -- actually, I didn't add any -- it was a low-calorie delight.
Recipe: Cantaloupe Caprese Serves 4
Ingredients: 3-4 large heirloom tomatoes, any variety, cut into wedges (I like a mix of varieties) 1 cup, more or less, fresh mozzarella cubes 2 cups cantaloupe cubes 2 T chopped basil, or mint, or a mix of both 2 T good quality balsamic vinegar Drizzle of olive oil, to taste Salt and freshly ground black pepper, to taste
Instructions: In a large bowl, gently stir the tomatoes, cheese cubes and cantaloupe. Sprinkle the basil on top, then the other ingredients. Toss gently and serve immediately.
Note: You can refrigerate the salad for a couple of hours if you need to, but tomatoes are never as good once they've been refrigerated. The whole thing tastes best at room temperature!
My day job is college professor -- of mass communication and journalism, at the University of Cincinnati. I've probably got a few more years to go, and it's a good gig. Love to travel, cook, dine out, and work out.