Tasty Tuesdays – Roasted Tomato Caprese Panzanella from How Sweet It Is
Thanks to those who read my last post. I haven’t really talked about my story on this blog and don’t plan to discuss it too much in the future but I thought it was a great introduction to all of the great things that happened after! My relationship with food was born from my struggles and for that I am very thankful. My love for cooking was also, in part, born from necessity. I learned that the only real way to get the type of meals I wanted without the financial and physical cost of processed and restaurant foods was to learn how to make them myself! To some this might sound like a daunting task but I promise you, anyone can learn to cook a few quick, easy and healthy meals. Some meals, like the one below, barely require any cooking at all!
So… shall we get to the fun stuff? I wrote my menu for this week (which isn’t terribly interesting or I would share it) and for Saturday night my meal was “Farmer’s Market Find”. We almost always visit the city market on Saturdays, at the least to enjoy the free samples and live music. This past Saturday we snagged two huge bunches of fresh basil (my plant died again), a pint of beautiful grape tomatoes, a loaf of rosemary olive oil bread and some red potatoes. The red potatoes I decided to save for my red potato home fries because they are awesome and I make them at least once a week. The rest I wanted to turn into some sort of tomato/mozzarella/crusty bread salad. The Roasted Tomato Caprese Panzanella from How Sweet It Is sounded perfect! Just look how beautiful hers was!
Mine didn’t look quite as pretty because I tossed it with the balsamic glaze so that everything was coated. I like salads to be coated evenly. In fact, I like everything to be even. I used to count my M&Ms, divide them into color groups then eat the “extras” so each group had the same number of candies. Makes sense to me!
For my version I used herb marinated mozzarella balls, rosemary olive oil bread instead of whole grain and I added a clove of raw garlic but other than that I stuck to her recipe. The result was a warm salad that was fantastic and surprisingly filling! I wasn’t left wishing for meat, which is rare for me. This one is a keeper and we will definitely be making it again while fresh tomatoes are still in season. Hopefully next time I will be able to use the second round of tomatoes from my own plant!
What is your favorite summer tomato dish?
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