The bruschetta I was making quickly morphed into this salad. It is faster to prepare but still retains the flavors of the bruschetta. It is fresh, light and seasonal. It is my go-to salad right now.
To prepare, roughly chop up a tomato and half a ball of fresh mozzarella. I've been buying light mozzarella for this dish. Salt. Top with a generous pinch of arugula. Scatter a few garlic croutons and drizzle with olive oil. A drizzle of balsamic vinegar would be delish too. Read about my previous go-to salads here and here.My salad reminded me of Smitten Kitchen's deconstructed caprese salad.
salad photo by the NY timesBryce sent me this Minimalist salad article - 101 Simple Salads and I'm totally excited about it. I love the simplicity. I love the unexpected combinations. I love salad! #27, 39 and 80 look particularly tempting.
4 comments:
that's a good compromise I'll try - I haven't found any good bruschetta bread here but I've been wanting to recreate my food moment. And the arugula looks different than the kind we had in Euro.
My go to salad is still red lettuce, pear/apple, toasted walnuts and some sort of goat or blue cheese (pasturized of course) with Annie's Goddess Dressing...
Looks and sounds easy and delicious. We'll be trying this tonight!
Ooh, thanks for the link! There are a lot of good ideas I'd like to try from that article. We love salads over here!
I love love LOVE Mark Bittman's Minimalist stuff. Maybe it's the hint of fall just around the corner, but I've been making lots of heartier salads with cold, roasted veggies (sweet potatoes, golden beets, peppers, etc.), white beans, canned tuna (or leftover cooked fish or meat), mixing them up with fresh tomatoes from the garden, whatever greens happen to be in the fridge. A little olive oil and lemon, sometimes balsamic vinegar, salt and pepper. Thanks for the link!
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