Winter is officially here today. The good thing is the days will start to get longer. The bad thing is no homegrown tomatoes and no homegrown basil. The two things I live for each summer.
To get me through the winter months I’ve come up with a winter version of Caprese Salad. We had it tonight with a little pasta dish and some good bread. We also finished a leftover half bottle of a crisp Sauvignon Blanc I had in the fridge. Enough for each of us to have a glass. Pretty yummy.
I first cut up a ripe avocado into bite sized pieces. Then, I quartered some cheery, cherry tomatoes. If you keep the cherry tomatoes at room temperature, they almost taste like homegrown. I then tossed in some fresh mozzarella which I cut up into small, bite size pieces. To dress the salad I drizzled some extra virgin olive oil, added a few shakes of dried basil flakes, and some freshly grated Parmesan cheese. Salt and pepper to taste. I tossed it all to coat evenly and Winter Style Caprese Salad was on the table! The days are getting longer. N