I’ve just spent the last week in Florida enjoying (read: dying in) the heat and humidity. It was a nice change from the sporadic weather NY has been having (e.g., 75 one weekend, 40 the next), but I’m excited to head back up north. I always forget that Florida lacks seasons other than “summer” and “extra-hot-summer.” Pictures of cherry blossoms have been popping up all over the internet, and I for one can’t wait to experience spring in NY.
Spring is without a doubt my favorite season for food. First (and perhaps most importantly), it means the much-awaited return of local asparagus! Farmer’s markets will soon be appearing on street corners, outside dining will open up at small cafés, and we’ll see an abundance of fresh herbs and seasonal fruits. What’s not to love?
Why not celebrate the new season with a perfectly springy salad? Caprese salad is light, colorful, and best when fresh, local ingredients are used.
Alternate slices of tomato, mozzarella, and fresh basil. Sprinkle with kosher salt, then drizzle on some aged balsamic vinegar.
Revel in the simplicity, grab a fork, and dig in.
If you want something a little more substantial, throw this on some crusty bread and add a few sun dried tomatoes. Eat as is, or serve warm, grilled on a panini press.
Yields: 1 serving
Time: <5 minutes
- ½ large beefsteak tomato, sliced
- Fresh mozzarella, sliced
- Fresh basil
- Kosher salt
- Balsamic vinegar
- Alternate slices of tomato, mozzarella, and fresh basil.
- Sprinkle with kosher salt, then drizzle on some aged balsamic vinegar.