This is no ordinary Greek salad. Cucumbers? Gone. Tomatoes? Nada. Green peppers? Nowhere to be seen.
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Do other people out there crave sandwiches on a regular basis?
It probably has something to do with my obsession with carbs, but sometimes all I want is a big, delicious sandwich on crunchy, crusty bread. I could pretty much live off of fresh mozzarella, sun dried tomatoes, and pesto melted together in a warm panini. Ooh, or a warm roast beef sandwich with horseradish cream sauce! Ugh, yum. Or eat chicken or turkey smothered with black olive tapenade daily. This was one of those days. Not a black-olive-tapenade kind of day. A serious, gourmet sandwich kind of day. Sometimes a Publix sub won’t cut it (actually, that’s not true — a Publix sub will always satisfy me). For weeks now I’ve been wanting to make a chicken caesar sandwich. I’m thrilled to report back that, once again, Ina Garten has inspired one hell of a dish. Her homemade caesar dressing takes this over top, and I for one have never been more excited about leftovers! As we get further into August, the nights begin to cool off and the sun sets sooner. Fall is literally just around the corner. Before you know it, I’ll be posting recipes featuring winter squash and brussels sprouts. There’s no denying my happiness over the change of seasons, but I’ll admit I’m going to miss the summer’s produce terribly. Are you a fan of Greek salad? This guilt-free version is perfect for a light lunch, which is how I consumed it every day this past week. Perhaps this wouldn’t be ideal in the dead of winter, but for summer, it’s a home run.
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.
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