Caprese Salad Recipe and Genuine Blogging

I have a tendency to overshare on the blog.

This simple summer dish combines sun-ripened tomatoes, tangy mozzarella, and fresh basil for an easy and elegant salad which comes together in mere minutes.

I ramble a lot and make far too many inappropriate jokes about lascivious wassails. I try to shower you with a holy crapton of food, while mesmerizing you with my ridiculously sweet dance moves. Move over Tina Turner.

I have a tendency to broadcast my veggie loving ways, and will happily shout it from the rooftops, preferably with a fun and flirty cocktail in hand. Last weekend, my grocery store list was veggies and booze. Totally legit.   

In addition to the easy, breezy, and beautiful stuff though, I put pen to paper, or really fingers to keyboard, to document my less than savory days too. You know the days I’m talking about because we all have them: the days you walk into a wall and then find yourself on the floor in a heap sobbing for no real reason, the days you want to smack Pharrell and his happy little self upside his head, the days you say good-bye to a good friend, and the ones where you find yourself stuck in a rut.

Those days are legit.  

This simple summer dish combines sun-ripened tomatoes, tangy mozzarella, and fresh basil for an easy and elegant salad which comes together in mere minutes.

While my anti-aging self shudders to say this, I’ve been around long enough to know that’s normal. The only thing you can count on in life is you will get thrown curveballs and lots of them. Sometimes you’ll swing and miss and other times, you’ll knock that sucker out of the park. It helps if you know how to hold a bat though.

Back to the point of this post (I swear I have one): I don’t blog through those days like they don’t exist. I’m not a highlight reel, and I’m not going to force feed you cake, when I’m really feeling beer and biscuits.

The bottom line is what you see on my blog is what you get. It’s ME, through and through. I’m a list lover, a planner and a pocket sized introvert. I abhor last minute plan changes, adore controlling everything and clean compulsively when I’m stressed.

My recipes are also ME. They’re about whole foods and real ingredients, with dollops of cheese. They’re the meals I eat day in and day out, whether it be because I love artichokes or because I got yet another cabbage in my CSA. Damn cabbage.

If I made food with only my audience in mind, I’d have to switch over to protein powder, egg whites and nutritional yeast, and that’s never gonna happen because at the end of the day, I gotta be real and true to myself.   

This simple summer dish combines sun-ripened tomatoes, tangy mozzarella, and fresh basil for an easy and elegant salad which comes together in mere minutes.

The reason I’m sharing all of this is because if you’re a blogger, I would strongly encourage you to be YOU.

Be real, be open, be genuine.

Ditch the formula, the premade strategy for success and instead write what you feel, write what you know, write what you experience day in and day out. Share with us your passions, your strengths and your sorrows. Share YOU on a platter.

Great posts are not about frivolous banter and butterless cake. Instead, they’re ones where I can see the author and their viewpoint on things of substance, things that matter, things that move them. Those posts are the ones which draw me in and keep me coming back. 

Cake is great, really seeing a person is way better.

Heirloom Tomato Salad

What does any of this have to do with a Caprese Salad? Not a damn thing, although I do love me some Caprese Salad, and I thought you might too.

Caprese Salad
This simple summer dish combines sun-ripened tomatoes, tangy mozzarella, and fresh basil for an easy and elegant salad, which comes together in mere minutes.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 Beefsteak or Heirloom Tomatoes, sliced horizontally
  2. A handful of Cherry Tomatoes, sliced in half
  3. 6 ounces Mozzarella Ball, sliced horizontally
  4. Coarse Salt & Pepper to taste
  5. 1 Tbsp. Extra Virgin Olive Oil
  6. 1 tsp. Balsamic Vinegar
  7. 10 Basil Leaves, sliced in ribbons, plus one whole sprig for garnish
Instructions
  1. Layer alternate slices of tomato and mozzarella on a rectangular shaped platter*. Tuck cherry tomato halves in on the edges. Sprinkle tomatoes and cheese with coarse salt and pepper and let sit for 15 minutes, drawing out the juice.
  2. Drizzle with olive oil, vinegar and basil ribbons.
Notes
  1. Tomatoes should be stored at room temperature, never in the fridge unless they've been cut.
  2. *You can use any shaped platter really, I just happen to think the rectangular ones make the tomatoes look extra fancy.
Clean Eats, Fast Feets http://cleaneatsfastfeets.com/
This simple summer dish combines sun-ripened tomatoes, tangy mozzarella, and fresh basil for an easy and elegant salad which comes together in mere minutes.

Thanks for letting me think Out Loud today, Ms. Amanda. Also, Happy Birthday Spoons.

If you’re a blogger, how do you write? For the audience or for yourself? What kinds of blogs do you prefer to read?   

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